1. Finely chop 30 grams of dry bread and 30 grams of cured ham, fry them until crispy in oil over medium heat (8-12 min.) and drain. 2. Rinse and dry chives and cut them into 3 mm pieces. 3. Halve 2 avocados, cut them into ½ cm thick slices and drizzle with a little lemon juice. 4. Sous vide cook the 4 pieces of cod:   PREPARATION:  Portion pieces (skinless and boneless) of 100 g and 4-5 cm high at the thickest point. Sprinkle with salt (0.8% of meat weight recommended). Cooking from frozen: Extra 10 min. Brush pieces with a neutral oil and wrap each piece in plastic wrap before placing them in the bag (to protect the shape).   PACKING/VACUUMING: Pack with minimal vacuum (or use a ziplock bag).   COOKING: 45° for 25 minutes: Very tender and juicy. Falls into flakes when pressed. Mild cod flavor. Fibers intact. 48° for 25 minutes: Cooked and tender. Very juicy, with smooth flakes. Fibers can be easily bitten through. Rich cod flavor. 52° for 25 minutes: Firm, elastic and completely tender. Very juicy with smooth flakes that fall apart. Very rich cod flavor. FINISHING:  Nothing: Gives a mild and soft taste and texture. Fried (on the skin side if it exists) for 1-2 min. at good heat: Gives crispy skin and a more pronounced flavor. 5. Pat the fish dry and arrange on plates or a platter. 6. Arrange avocado slices and sprinkle with ham/bread pieces and chives.