Sous vide cod

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• 1. Start by salting the cod fillets on both sides
  2. Then let them sit and draw for 20 minutes at room temperature.
  3. Rinse the fish under the tap to remove the salt.
  4. Find two vacuum bags.
  5. Vacuum pack the cod fillets separately - one fillet in each bag. You can vacuum pack them in the same bag, but then place the fillets about 5 centimeters apart. After vacuum packing, the distance will be reduced to about 1 centimeter, which is enough for the heat to circulate well around all the fish.
  6. Place both vacuum-packed cod fillets in the sous vide.
  7. Cook the fillets at 48 degrees Celsius (118 degrees Fahrenheit) for 25 minutes.
  8. Remove the fish from the water bath and unpack the fillets.
  9. Pat them dry with a clean towel.
  10. Arrange the fillets on individual plates.
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• 1. Chop the ham very finely on a cutting board.
  2. Place a pan on the stove and heat it to medium.
  3. Put a little oil on the hot pan.
  4. Roast the ham pieces in the oil for 8-12 minutes.
  5. Place the roasted ham pieces on some paper towels to drain.
  6. Meanwhile, halve the avocado.
  7. Remove the pit.
  8. Cut 1-centimeter thick slices in each half avocado. Avoid cutting all the way through the skin.
  9. Now scrape out the avocado slices in one smooth motion with a tablespoon.
  10. Arrange the avocado slices on top of the cod fillets and sprinkle with the roasted Serrano ham.
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• 1. Place the frozen peas to thaw in a bowl of water.
  2. Bring a pot of lightly salted water to a boil.
  3. Meanwhile, rinse the fresh green asparagus.
  4. Snap the tough, stringy end off the asparagus by holding the middle of the asparagus with one hand and the end with the other hand. When you snap the asparagus, the tough part will naturally break off.
  5. Discard the ends.
  6. Place the green asparagus in the boiling water.
  7. Let them boil for 2-3 minutes.
  8. Meanwhile, find another pot and heat the vegetable broth in it.
  9. Remove the boiled asparagus from the water and let them drain.
  10. Finely chop the onion and garlic.
  11. Heat half of the butter in a pan.
  12. Sauté the onion and garlic in the butter for 2-3 minutes without browning them.
  13. Add the risotto rice and let them sauté for a couple of minutes. 
  14. Pour in the white wine.
  15. Let the white wine almost completely evaporate.
  16. Add 1 deciliter of the hot vegetable broth and stir well. When the broth is almost absorbed, add another 1 deciliter of broth. Continue this process until all the broth is used up.
  17. When the risotto is done, add the remaining butter and mozzarella.
  18. Stir well.
  19. Add the boiled asparagus and thawed peas.
  20. Season to taste and serve immediately.