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
salt-cod, soaked 8 hours, refreshing the water 3-4 times	500	g
fresh ackees, peeled, cleaned and diced	24	pcs
onion, finely chopped	1	pcs
butter	50	g
habanero chili, seeded and finely chopped	1	pcs
sweet peppers, diced	2	pcs
tomatoes, cored and diced	2	pcs
sprig of fresh thyme, finely chopped	1	pcs
garlic cloves, halved, stemmed and finely chopped	2	pcs
slices of streaky bacon, skinned, boned and diced	8	pcs

Directions

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, chili and thyme as you along 5. Add the 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