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For the Cauliflower:

  • Cauliflower 400 g
  • Garlic, cloves 1 pc
  • 1 chilli, cut
  • Olive oil 10 ml
  • Cream 100 ml

For the Kabeljou

  • 300g Locally Farmed Kabeljou
  • Lime 1 pc
  • Sundried tomatoes 70 g
  • Olive oil 10 ml

To finish the dish and plate:

  • 200g mixed pasta or of your choice
  • 150g fresh fish stock
  • Celery 2 pc
  • Olive oil 10 ml
  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.