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For the Cauliflower:

  • Cauliflower 400.0 g
  • Olive oil 10.0 ml
  • Cream 100.0 ml
  • Garlic clove (finely chopped) 3.0 g
  • Red chilli (de-seeded, finely chopped) 3.0 g

For the Kabeljou

  • Lime 1.0 pc
  • Sundried tomatoes 70.0 g
  • Locally farmed Kabeljou (filleted) 300.0 g

To finish the dish and plate:

  • Celery, stalks 120.0 g
  • Made up fresh fish stock 150.0 g
  1. For the Cauliflower:

    • Peel the cauliflower and cut into florets.
    • Simmer in a pan with garlic, oil, chilli and cream until soft.
    • Stick blend all and strain.
  2. For the Kabeljou

    • Clean the fish.
    • Cut into cubes and marinate with lime juice and skin, olive oil and dried sundried tomato , cut julienne.
  3. To finish the dish and plate:

    • For the celery make strips with a potato peeler and put into water and ice.
    • Half cook the pasta in salt water, finish cooking in the hot cauliflower cream and add fresh fish stock. Season with oil and pepper. Put in a dish and finish with crunchy celery.
  4. chefs tip

    Can use any pasta of your choice