Chef Arturo Garre
Ingredients
- 180 g Hake Loin
- 50 g Boletus Edulis
- 50 g Tomatoes
- Extra virgin olive oil
- Oregano
- Salt, Black Pepper, Sugar
- 3 green Asparagus
Preparation
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.