Recipe detail

Name: Ackee and saltfish
Yield: 8
Cuisine: Other
Ingredients: 500.0000 g salt-cod, soaked 8 hours, refreshing the water 3-4 times; 24.0000 tPcs fresh ackees, peeled, cleaned and diced; 1.0000 tPcs onion, finely chopped; 50.0000 g butter; 1.0000 tPcs habanero chili, seeded and finely chopped; 2.0000 tPcs sweet peppers, diced; 2.0000 tPcs tomatoes, cored and diced; 1.0000 tPcs sprig of fresh thyme, finely chopped; 2.0000 tPcs garlic cloves, halved, stemmed and finely chopped; 8.0000 tPcs slices of streaky bacon, skinned, boned and diced

Fish Ackee and saltfish

13. 8. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Fish

Cuisine: Other

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Program steps

Preheating:
60 °C

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Steaming

Termination by time

01:00 hh:mm

57 °C

50 %

Ingredients - number of portions - 8

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