1 Leek into thin julienne strips and fried for the crunch
put olive oil in a skillet and put to cook the garlic until this soft in a temperature not superior to the 65 ° C until they are soft.
Once candied put the cod and the oil and the garlic in a vacuum bag, or food use, it more airtight as possible. We reserve and prepare the lining, We bleached turnip,carrot and Zucchini cut into strips in abundant boiling salted and then water cool and reserve.
The leek well cut in thin strips, We spent it in flour and FRY at low temperature , until this crunchy, reserve.
In the same water boiling , where we have bleached them vegetables , We put the bag to the vacuum or hermetic where we have cod and garlic with oil and bake for ten minutes.
Once passed this time, We get the boiling water pouch, and we put the cod on the merits of vegetables, that previously have poached and sautéed.
The liquid that we have in cooking bag , add it in a satin and reduce it with the glass of artisan beer.
We cover our cod with resulting reduction sauce of the fluid bag and decorate with the crispy fried leek and the vaulted cherris.
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