Heart of cod confit with mustard lentils and artichokes

Place the cod heart in a container and cover it completely with extra virgin olive oil. Add 5 orange peels, 5 lemon peels, the sliced ginger, the sage leaves and the vanilla pod open, put it all in the Fresco pre-heated to 75°C with the function of cooking at low temperature and cook for about an hour (with a probe verify that the fish reaches 54°C to the heart). Once cooked, drain it from the oil.

Pour the lentils in abundant cold water and cook them al dente lightly only at the end of cooking. Cool them in the Fresco for about ten minutes with the function of blast chilling, then season with the grated zest of 2 lemons, chopped parsley, finely chopped onion, a tablespoon of mustard, pepper and oil. Adjust salt if necessary.

Clean the artichokes by removing the outer leaves and tip (so as to keep only the hearts, the softest part). Cut them in half and remove the beard inside. In a pan, heat a little oil with the two cloves of garlic, brown the artichokes, sprinkle with white wine and let the alcohol evaporate for a few minutes. Then pour two glasses of water, salt, pepper and continue cooking with a lid. Serve cod with lentils and artichokes.

After chilling the lentils with the blast chilling function, you can store them in the refrigerator for up to 7 days!