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Mackerel Fillets with Caper Cream, Citrus Powder and Slightly Burned Onion

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Mackerel is a common fish in the Mediterranean Sea and the sous-vide technique can improve their taste. A light recipe with some flavors of the italian coast.


Serves: 4

  • 4 mackerel
  • 5 baby potatoes
  • 120 grams capers
  • 60 grams mixed citrus peel
  • 15 grams fresh chives
  • 20 millilitres honey
  • 70 millilitres vinegar
  • 150 millilitres extra virgin olive oil
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 25 millilitres lemon juice
  • 3 anchovies


Mackerel Fillets with Caper Cream, Citrus Powder and Slightly Burned Onion is a community recipe submitted by kevinferagotto and has not been tested by so we are not able to answer questions regarding this recipe.

  1. Gut the mackerel and cut them into fillets. Put the individual fillets in cooking bags and seal. Dip the bags in preheated water at 53°C for 13-15 minutes. The meat of the mackerel will be incredibly tender. Fish must be blastchilled before being used.
  2. Peel the potatoes and wash them under cold water. This way you will reduce the starch content. Boil them for 25-30 minutes, until they become soft.
  3. Divide the capers into two equal parts. The first part must be dried at 55°C for 8 hours; the second is used naturally. Take a grinder and pulverize the dried capers.
  4. Cut the potatoes into cubes and place them in a small mixer. Add some olive oil, 2 teaspoons of caper powder, whole capers, anchovies and lemon juice.
  5. Peel the onion and cut it into "petals". Cook them in a solution of oil, vinegar, salt and sugar for 7-8 min. Then, burn them on the surface with a blowtorch.
  6. Dry the citrus peels at 55°C for 8 hours and pulverize them with a coffee grinder.
  7. To serve this recipe: on the bottom of the plate put the caper cream, then arrange the fillets and the soft-burned onion petals, pour over some caper powder, a little extra-virgin olive oil mixed with some lemon juice and finally some chives. 
  8. Serve warm.

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