“Canned” Fish 🐟

By Andy Cooks · 90 min

Ingredients

Instructions

1. Put enough water in a large saucepan to cover the fish, with a small wire rack on the bottom. Add the thyme, bay leaves, the zest of one lemon, the garlic and the peppercorns.
2. Bring to a boil, then reduce to a simmer and cook gently for 10 minutes.
3. Turn off the stove and lower the fish into the liquid. Keep the water between 60 and 65°C (140 and 150°F) by turning the heat on low when needed, checking the temperature every 5 minutes with a kitchen thermometer.
4. Poach until the thickest part of the flesh reaches 55 to 60°C (131 to 140°F), about 30 minutes.
5. Lift the fish out onto a large tray. When cool enough to handle, remove the flesh from the bones, flake it gently, and season with salt, pepper and the zest of the remaining lemon.
6. Put the fish in a sterilised jar, cover it completely with olive oil, and seal. Keep refrigerated for up to 5 days.

Summarized from Andy Cooks's video. Watch it for the details.

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