File oslića s confitom od vrganja i rajčice

• 180 g Hake Loin
• 50 g Boletus Edulis
• 50 g Tomatoes
• Extra virgin olive oil
• Oregano
• Salt, Black Pepper, Sugar
• 3 green Asparagus

Confit de sliced Boletus in a vacuum bag with olive oil, steam at 82ºC for 30 minutes in air-o-steam, chill in air-o-chill and reserve.

Salt the hake and Steam in delta cooking in air-o-steam, Delta 20º until the probe takes 52ºC. Chill in air-o-chill and reserve.

Confit the tomatoes in a sauce pan with olive oil for 15 minutes, finish with oregano, salt, a bit of sugar and black pepper.

Steam the asparagus at 100ºC for 5 minutes, chill in air-o-chill and reserve.

Regenerate the hake with de boletus and the asparagus in air-o-steam, Combi cycle at 130ºC 30% of humidity for 6 minutes.

air-o-steam touchline