Salt and fire mackerel with sous vide artichoke
- medium
- 2
- 1 hour 15 minutes
Simon Hulstone pairs baby artichokes with marinated, charred mackerel for this beautiful, vibrant seafood starter. The chef vacuums the artichoke in a chamber sealer before cooking in a water bath to make them wonderfully tender. If you don’t have access to a chamber sealer, ziplock bags can be used instead.
First published in 2015
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Ingredients
Metric
Imperial
Sous-vide artichokes
- 4 baby violet artichokes
- 1 lemon, juiced
- 25ml of olive oil
- 50ml of white wine
- 10ml of vinegar
- 1 sprig of dill
- 1 sprig of tarragon
- 1 sprig of fresh lovage
Mackerel
- 1 fresh mackerel fillet, pin-boned (you can ask a fishmonger to do this)
- 100g of sea salt
- 100g of sugar
- 25g of coriander seeds
To plate
- fresh lovage
- dill
- baby salad leaves
- edible flowers
SAVE RECIPE
Equipment
- Chamber sealer
- Vacuum bags
- Water bath
- Blender
- Blowtorch
Method
1
Preheat a water bath to 85°C
2
To begin, fill a small bowl with iced water and add the lemon juice. Peel the artichokes leaf by leaf and trim around the bases to make sure no tough sinew is remaining. Place the trimmed chokes in the acidulated water and discard the leaves
- 1 lemon, juiced
- 4 baby violet artichokes
3
In a small saucepan, bring all of the remaining ingredients for the artichokes to the boil, remove from the heat and leave to infuse until the mixture is cool
- 25ml of olive oil
- 50ml of white wine
- 10ml of vinegar
- 1 sprig of dill
- 1 sprig of tarragon
- 1 sprig of fresh lovage
4
Remove the artichokes from the water and place into a vacuum bag. Cover with the infused vinegar and herbs and vacuum on full using a chamber sealer. Place the artichokes in the water bath and cook for 1 hour or until tender
5
Remove the bag from the water bath, allow to cool then cut the artichokes into quarters. Set aside in the fridge until ready to serve
6
For the mackerel marinade, blitz the coriander seeds, salt and sugar together in a blender to make a fine powder. Cover the mackerel evenly with the powder and set aside to marinate for 12 minutes
- 25g of coriander seeds
- 100g of sugar
- 100g of sea salt
7
Rinse the mackerel in cold water to remove the marinade and pat dry. Using a blowtorch, scorch the mackerel all over until just cooked, being careful not to burn the flesh
- 1 fresh mackerel fillet, pin-boned (or ask a fishmonger to do this)
8
To serve, place the mackerel on a plate and arrange the quartered artichokes around the fillet. Garnish with fresh herbs, edible flowers and small salad leaves, and dress the salad with a few spoons of the cooking liquor. Serve immediately
- fresh lovage
- dill
- baby salad leaves
- edible flowers
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