Sous vide mackerel with cinnamon-spiced tomato water, burrata and pickled green tomatoes

With hints of spice and a gorgeous acidity from the pickled tomatoes, this sous vide mackerel starter from Martin Wishart is a bold dish comprised of complex flavours. Cooking the mackerel in a water bath ensures a tender finish, with a quick char from a blowtorch adding that delicious crispy skin.

First published in 2015
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Ingredients

Metric

Imperial

Mackerel

Pickled green tomatoes

Tomato water

Garnish

Equipment

  • Water bath
  • Chamber sealer
  • Vacuum bags 3
  • Blowtorch
  • Blender
  • Muslin cloth

Method

1
Preheat a water bath to 46°C
2
To prepare the pickling liquor for the tomatoes, place the water, white wine vinegar and sugar in a medium-sized pan and bring to the boil. Remove from the heat and allow to cool
  • 200g of water
  • 125g of white wine vinegar
  • 100g of sugar
3
Thinly slice the tomatoes to a 2mm thickness, season with salt and place into a kilner jar. Pour the cooled pickling liquor over and close the lid
4
Next, prepare the mackerel. Remove both fillets from the mackerel and remove any bones. Lightly season the fillets, place in a large vacuum bag and fully seal in a chamber sealer. Cook in the water bath for 8–10 minutes
5
For the tomato water, place all of the ingredients except for the xanthan gum into a blender and blitz to lightly crush
6
Pass the water through a fine sieve, then through muslin cloth. Once strained, weigh out 500ml of tomato water and whisk in the xanthan gum to thicken. Strain once more to ensure there are no lumps
  • 3.5g of xanthan gum
7
Remove the mackerel from the bag and place onto a wire rack or heatproof surface. Using a blowtorch, colour the skin until charred
8
To plate the dish, place a small amount of the pickled tomatoes in a shallow bowl, place the mackerel on top and pour the tomato water around the mackerel
9
Scatter more of the pickled tomatoes on top of the mackerel, along with broken-up pieces of the burrata cheese. To finish, using a fine grater, generously grate over the cinnamon stick and add a few oyster leaves
First published in 2015
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Although steeped in the techniques of the classical French kitchen, Martin Wishart’s culinary imagination has a distinctly contemporary edge.

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