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Salted codfish with confit, creamed cannellini beans

by Enrico Pivieri

Food family: Fish
Irinox model: MF 45.1
Weight: 60 gr
Thickness: cm
Cycle used: Fish Low T. Cooking
Temperature: +3°C
Initial temperature of the food: 48°C
Time: 25 min.
Ventilation level: 3

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

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.

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

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