PREPARATION

Smoked salmon

Prepare the mixture for maceration of the salmon with the following ingredients: 250 ml. soy sauce, 10 g. freshly grated ginger, 50 g. salt, 10 leaves of fresh stevia, 3 cloves of garlic, 100 g. sugar cane honey, 300 ml. water, 1 branch of rosemary and reserve in a tall container.

Then remove the loins of the salmon, leave it free of thorns with the help of tweezers and remove the skin. Introduce the salmon in the mixture and macerate for 24 hours.

After the maceration time, place the MySmoker smoker with oak chips in the mychef oven, activate it and when enough smoke starts to sprout, place the salmon on a non-stick aluminium tray and place it in the cooking chamber. Smoke for 5 minutes at 70 ºC, in mixed mode, with 10% humidity. Remove the salmon, add colour with the torch and set aside.

Feijoada

Soak the black beans for 24 hours.

Place the beans in a vacuum bag along with half their volume of cold water. Vacuum packaging with iSensor in automatic mode, as its patented iVac (Intelligent vacuum) allows the packaging of liquids.

Place the vacuum bag in the chamber of the mychef oven and cook in steam mode (100% humidity) at 85 ºC for 1 hour and a half. Strain and reserve the cooking water.

Chop the onions and garlic, fry lightly until translucent. Then add the peeled and chopped tomatoes, cook over a low heat for 20 minutes. Next, add the beans to the resulting sofrito, crush part of them with a fork and add a cup of its cooking water.

Take the preparation to a gentle heat while stirring for another 20 minutes

PLATING

Place the beans on the bottom of the plate, add the salmon and serve.

Photograph by Food&Groove