Slow Roasted Cod

Truffled cauliflower soup: roasted cauliflower, cream, black truffles. Allergens: Dairy 

Slow roasted Cod: sauce piquant, confit potatoes, mustard onions. Allergens: Dairy

Red velvet cake: dark chocolate glaze, strawberry coulis. Allergens: Dairy

Instructions

Truffled Cauliflower Soup

• Reheat soup slowly over low heat, stirring frequently. 
• Ladle into a bowl and top with the truffle puree. 
• Enjoy!

Cod:

• The cod, potatoes, and sauce are all fully cooked. They can be reheated by placing the bags in a pot of barely simmering water for 10 minutes.
• Once everything is heated, carefully remove the food from the bags. Blot the fish dry with paper towels and season with the provided ground white pepper.
• If you wish, you can sear the cod before plating.
• Place a small or medium skillet (depending on how many cod you have) over medium heat. Turn on your hood vent.
• Put the provided butter in the skillet.
• Once the butter is melted and foamy, place the cod, skin side down in the skillet
• Allow the cod to cook for 2 to 3 minutes.
• Once the cod is seared, put the sauce in the center of a dinner plate.
• Put the potatoes centered on the sauce.
• Put the cod on top of the potatoes and put the mustard onions on top of the cod
• Enjoy!

Red Velvet Cake:

• The cake is delivered cold and can be enjoyed that way.
• If you would like the cake warmed, place it on a small plate and heat in the microwave for 30 to 45 seconds until just warmed.
• If you are going to eat the cake on that same plate, drizzle the strawberry coulis around the cake.
• If you are going to eat the cake cool, drizzle, spoon, or swoosh the coulis in the center of a small plate and place the cake on top of the coulis.
• If you have a small brulee torch or a regular canister blow torch, you can shine the chocolate coating of the cake by briefly moving the torch over the cake. You will see the chocolate begin to shine almost immediately.
• Enjoy!