Mackerel Sous Vide
Tender, fatty fish with perfect texture — great for batch cooking
10
Mackerel cooked sous vide at 55–57°C for 50 minutes. The fish turns out juicy and tender. Optionally — a quick skin sear for an appetizing crust. Stores well: up to 3 days in the refrigerator or 2 months in the freezer.
What is in it
- Mackerel
- Salt
- Ground black pepper
- Fresh thyme
Exact amounts and step-by-step cooking come with the collection.
Recipe available in collections
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