- 700 g of fresh mackerel
- 1 tablespoon of olive oil
- 3 cloves of garlic
- 1 sprig of thyme
- Lemon peel
- Jars for preserving
To prepare this mackerel preserve with herbs, start by cleaning the mackerel. Debone and place in iced water on a tray. With a Sensor Ultra vacuum packing machine, perform two vacuum cycles by stages at 80% to bleed the fillets.
Once vacuum packed, cut the mackerel loins more or less to the size of the jar used for preserving. Place the pieces in the jar and add the aromatic ingredients, that is, the garlic cloves, the thyme, the lemon peel and the peppercorns. Then, add oil to cover all the ingredients in the jar.
Close the jars and place in the SmartVide sous-vide cooker at 80ºC for one hour.
After one hour, remove the jars from the cooker and shock in iced water. Being a semi-preserve, the jars can be stored for quite some time, even unrefrigerated.
In this recipe, the sous-vide cooking technique helps to concentrate and enhance the flavours and aromas of the product. It also enables pasteurisation and conservation of the product.