Many of you had expressed the wish to be informed of the publication of my best low temperature recipes. Find them as well as new recipes in the books of my collection “My Low Temperature Kitchen, Best Of – Tome 1”, “My Low-Temperature Kitchen, Best Of – Tome 2”, “My Low Temperature Kitchen, Best Of – Tome 3 ” and finally “ My low-temperature kitchen-Volume 4 ”. The books are available now in paperback or in Kindle version.

This week I offer you an easy recipe every day that you can also offer during a more elaborate meal because it combines gluttony and delicacy. The chickpeas and spinach bring an original side and are wonderfully raised by the slightly spicy chorizo.

Equipment

• a vacuum machine
• an immersion heater.
• vacuum cleaner

Ingredients (for 3 people)

• 360 g cod back (130 g per person)
• 400 g can of chickpeas
• a large white or yellow onion
• a red onion
• 3 cloves of garlic
• three handfuls of spinach and a few shots for dressing
• a tablespoon of paprika
• 10 thin slices of spicy chorizo ​​and 9 additional slices (for the chorizo ​​chips)
• olive oil
• Espelette pepper

Preparation of Cod, Chickpea Puree And Spinach With Chorizo Using Low Temperature Vaccum

Start by preparing the filling:

• Cut the 10 slices of chorizo ​​into small strips.
• Slice the white onion.
• Peel the garlic cloves.
• Fry the white onion and garlic in a pan with olive oil for a few minutes. The onions should become translucent.
• Add 80 g of drained chickpeas and the spoonful of paprika. Heat a few more minutes.
• For everything into a blender with 5 cl of olive oil and mix finely.
• Return the mash to the pan with the remaining chickpeas and chopped chorizo.
• Heat over low heat, adding the three handfuls of spinach for another three minutes: the spinach should be just “crumpled”. Reserve off the heat while waiting to reheat while the fish cooks. Don’t forget to taste and adjust the seasoning with salt and pepper.
• Place the remaining chorizo ​​slices on a non-stick surface and bake at 200 ° for 5 minutes. Watch carefully not to burn them: they must be crisp Book.
• Cut the red onion into thin rings.
• Gently fry the red onion slices in a pan with a little olive oil. They must remain crunchy.

Finish by preparing and cooking the cod:

• Cut the cod back into portions.
• Marinate the cod with a little olive oil and Espelette pepper. 1) If you do not have a Multivac type vacuum chamber machine (which does not suck liquids) let the cod marinate for an hour in the fridge and then wrap it in cling film before putting it in a vacuum. Then cook it in a bain-marie using your immersion heater at 55 degrees for 20 minutes. 2) If you have a Multivac type machine (which does not suck liquids) put the cod directly in your sachets with a little marinade and put under vacuum. Then cook it in a bain-marie using your immersion heater at 55 degrees for 20 minutes.

Dressage:

• Place the chickpea and spinach garnish on the bottom of the plate.
• Place the piece of cod on it.
• Then arrange the chorizo ​​slices all around and a few red onions ring on the cod.
• Garnish with some raw spinach leaves.