Place 250 g wild Alaskan cod loins in a vacuum bag.

Add olive oil to cover half of the loin, along with 2 bay leaves, salt, pepper and 1 clove of garlic.

Vacuum seal the bags at 85%.

Cook in the roner for 1 hour at 85 degrees Celsius.

Remove the cod loins from the vacuum bag and set aside.

To prepare the black beans:

Soak the kilo of beans in water overnight.

Remove from the water and cook in a large pot of cold water with the garlic, onion and two bay leaves.

Cook over medium heat for 1 hour and a half or until soft.

Take them out of the pot and fry them in a frying pan with two big spoonfuls of lard.

Season with salt and pepper to taste.

Blend until a thick paste is obtained.

Assembling the dish

Place a black bean base

Top with a few slices of wild Alaskan cod and garnish with a drizzle of olive oil and coarse salt.