If you know anything about Portuguese cuisine you will know that bacalhau (salted cod) is an obsession. We believe there are thousands of ways of preparing this delicious cured fish which is as close as one can get to a national dish. Here, we combine the flavourful bacalhau with a sweet roast celeriac puree and stewed leek and seaweed mix. This recipe uses the sous vide technique to highlight bacalhau’s soft and creamy texture. We prepare this recipe using the Anova but it will work with any sous vide machinery. Picture show an (optional) foam made of mussel juice and soy lecithin.