To cook the fish, first use the iSensor vacuum packer to pack the salted cod loin with a dash of olive oil, some garlic slices, and one chilli. Then, cook the cod in the mychef oven at 53ºC for 13 minutes with 100% humidity. Serve immediately after cooking.

To prepare the side dish, cut and poach the onion in the frying pan with some oil. Let cool. Add the peas, the black catalan sausage, onion, mint, and a bit of olive oil to cook it in a bag. Vacuum seal at 100% making sure that the ingredients are evenly distributed inside the bag before vacuuming. Cook in the mychef oven at 85ºC, with 100% humidity, for 8 minutes.

Finally, cool it with the mychill blast chiller.