Salted codfish with confit, creamed cannellini beans

Ingredients

cod fillets, olive oil, extra virgin olive oil, sea salt, rosemary, cannellini beans, vegetable stock

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Procedure Put the cod fillet in vacuum pouches with oil (the oil and cod must be of the same weight), and insert it into the Multifresh on the +3°C fish CBT Cycle. Set the chamber temperature at 48°C for approx. 25 minutes. The Multifresh blast chiller will cook and rapidly cool the cod. For the sauce: cook the cannellini beans with some extra virgin olive oil, vegetable stock and a sprig of rosemary. As soon as it is ready, blend it and cool using the +3°C strong program. Regenerate the sauce and the cod in the Multifresh with the dedicated program.

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Benefits

This type of preparation allows us to store portions of pre-cooked fish in the holding cabinet and regenerate them when required.