- 1 Mackerel 600-800 g
- Lemon zest
First, clean the mackerel, season and flavour it with the lemon zest. Next, vacuum package and leave to stand for 20 minutes to bring out the texture and absorb the aromas of the lemon. To finish, add a little velouté sauce to the mackerel and cook at 55ºC (131ºF) for 18 minutes in the SmartVide.
- 1 Pepper
First, chop the pepper and clean it. Next, burn the skin with a torch and vacuum pack with oil, broken garlic and salt. Cook it at 85ºC (185ºC) for 50 minutes in the SmartVide, until the pepper has a firmer texture and absorbs the aromas of garlic, oil and smoked flavour. To finish, peel, slice and sauté it with a little oil.
- Mackerel bones
- Chilli pepper
- White wine
- Juice of one lemon
First, fry the garlic and the chilli pepper. Next fry the bones. Add the white wine, juice and water and cook for 10 minutes. Blend, strain and cool it.
Serve and accompany with fried garlic powder and parsley oil.