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  • Locally farmed Kabeljou (filleted) 400.0 g

For Carbonara Mousse:

For the peas:

  • Onions (roughly chopped) 50.0 g
  • Olive oil 10.0 ml
  • Fresh shelled peas or baby frozen peas 250.0 g

For the Asparagus:

  • Asparagus 4.0 pc

To finish the plate:

  • Pecorino Cheese 40.0 g

This dish combines two queens of springy vegetables with egg which is the typical symbol of Easter in many European Spring recipe. The John Dory   (Locally farmed Kabeljou) has a delicate tangy flavour, combined with the carbonara mousse, the sweetness of peas, the asparagus flavour with a hint of toasted hazelnut oil that makes this dish pleasantly balanced.



  1. Kabeljou:

      • Cut 4 portions of fish.
    • For Carbonara Mousse:

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

          • Stir fry the onion in olive oil, when soft add the peas, taste for salt & pepper.
        • For the Asparagus:

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

              • Cook the John Dory in a pan with little oil. 
              • Put the cream gun into a hot water bath place the fish on a plate adding the carbonara mousse, warm peas, asparagus and then complete with hazelnut oil and a sprinkling of pecorino.
              • Makes 2 servings.