Recipe detail

Fish Ackee and saltfish

13. 8. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Fish

Cuisine: Other

Program steps

  • Preheating:
  • 60 °C

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1
Steaming
time icon Termination by time
time icon 01:00 hh:mm
probe icon 57 °C
ventilator icon 50 %
ventilator icon 

Ingredients - number of portions - 8

Name Value Unit
cod 500 g
fresh ackee 24 pcs
onion 1 pcs
butter 50 g
chili pepper 1 pcs
fresh peppers 2 pcs
tomato 2 pcs
a sprig of thyme 1 pcs
cloves garlic, finely chopped 2 pcs
bacon, minced 8 pcs

Nutrition and allergens

Allergens: 7
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 93.6 kJ
Carbohydrate 0 g
Fat 5.7 g
Protein 10 g
Water 0 g

Directions

*salt-cod, soaked 8 hours, refreshing the water 3-4 times
1. Set the oven on steam at 57°C.
2. Vacuum pack the salt-cod and cook for 60 minutes.
3. Once the fish has cooked, bone it and flake its flesh.
4. In a saucepan, sauté the onion, bacon and sweet pepper – also adding the garlic, habanero chili and thyme as you along.
*garlic cloves, halved, stemmed and finely chopped
5. Add the cored and diced tomatoes and fish, lower the temperature and simmer for 10 minutes.
6. Add the ackee, stirring gently to avoid breaking it. Cook until the fruit warms through and serve.

Recommended accessories

Stainless wire shelving

Stainless wire shelving