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  • 400g Locally farmed Kabeljou, filleted

For Carbonara Mousse:

  • 100g egg yolk
  • Salt 1 ml
  • Cream 100 ml

For the peas:

  • 250g fresh shelled peas or baby frozen peas
  • Onions (roughly chopped) 50 g
  • Olive oil 10 ml
  • Salt 1 ml

For the Asparagus:

  • Asparagus 4 pc

To finish the plate:

  • 5ml Hazelnut oil
  • Pecorino Cheese 40 g
  • Olive oil 10 ml
  1. Kabeljou:

    • Portion fish
  2. For Carbonara Mousse:

    • Mix the egg yolk and cream, and cook up to 80 C in a pot.
    • Add salt and pepper and place in a charged cream gun
  3. For the peas:

    • Stir fry peas in a pan with olive oil, taste for salt & pepper.
  4. For the Asparagus:

    • Peel the asparagus, steam for 4 minutes in a combi oven and place in iced water
  5. To finish the plate:

    • Cook the John Dory in a pan with little oil. Put the cream gun into a hot water bath.
    • Grill asparagus.
    • Place the fish on a plate adding the carbonara mousse , warm peas, asparagus and then complete with hazelnut oil and a sprinkling of pecorino