Elaboration:

To cook the fish, first of all, pack with the vacuum sealer iSensor the piece of salt cod with a little olive oil, some slices of garlic and a chilli. Secondly, cook the cod in the mychef professional combi oven at 53ºC for 13 minutes with 100% humidity. The TSC (Thermal Stability Control) patent for mychef ovens will provide you with unique thermal stability and consistent results. Serve immediately after cooking.

To prepare the accompaniment, cut and poach an onion in a frying pan with a little oil. Bring down. Assemble the peas, the black sausage, the onion, the mint and a little olive oil in a cooking bag. Pack at 100% vacuum, ensuring that the ingredients have a homogeneous distribution inside the bag before vacuuming. Bake in the mychef oven at 85ºC, with 100% humidity, for 8 minutes.

Subsequently, blast chilling with the mychill blast chiller .

Plating:

Put on the plate a base with the peas and the black sausage and on top the confit cod. Garnish with chopped chives.