Brown rice with saffron, peas, salmon and asparagus

STEP 1: PREPARE THE RICE Boil the brown rice in plenty of slightly salted water and flavoured with 1 sachet of saffron. Finely chop the shallot, stew in a pan with a little oil and half a glass of water, then cook the peas. Season with a little salt and pepper and season with a few marjoram leaves. Drain the rice and sauté in the pan with the peas, adding another sachet of saffron.

Remove the skin and any thorns from the salmon fillet, wash it, dry it and proceed with sanitization: freeze the salmon fillets in the blast chiller with the function of shock freezing, then keep them in the freezer for at least 24 hours. In this way any parasites present in raw fish will be eliminated and the fillet will be ready to be cooked at low temperature.

Thaw the salmon fillet, season with salt, pepper, oil and put it in the blast chiller pre-heated to 75ºC with the function of cooking at low temperature and, if you have a probe, check that the fish reaches 42°C to the heart. 

Remove the final part of the asparagus stalks, peel them with the help of a potato peeler and steam them for 15-20 minutes (alternatively cook them in boiling water). Season with salt, pepper and a little olive oil.

You can prepare an abundant quantity of brown rice, cool it with the blast chilling function of the blast chiller and keep it in the refrigerator for the entire week fresh as freshly cooked. If necessary, all you have to do is extract the desired quantity, regenerate it in the pan with a drizzle of oil for a few minutes and accompany it with the ingredients you like best.

You can sanitize a large quantity of fish thanks to the function of shock freezing the blast chiller, so that it is always available in the freezer, to cook it at low temperature or to eat it raw (tartare, carpaccio...).