Sosa Ingredients S.L. Pol.Ind. Sot d’Aluies, s/n. - 08180 MOIÀ / CATALUNYA / SPAIN T.+34 938 666 111 / F. +34 938 300 275 / sosa@sosa.cat / www.sosa.cat

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S PRODUCT QUAN.. €/KG €/RECIPE €/

Monkfish 200 g 24,87 € 4,97 € 2,49 €

Soy sauce Culinary JourneyRef. 19020613

15 g 19,92 € 0,30 € 0,15 €

Yolk 60 g 4,77 € 0,29 € 0,14 €

Corn Starch SosaRef. 00050527

30 g 4,90 € 0,15 € 0,07 €

Pepper 2 g 62,38 € 0,12 € 0,06 €

Fish fond Culinary JourneyRef. 03000006

10 g 58,70 € 0,59 € 0,29 €

Ajoblanco sauce Culinary JourneyRef. 19020218

100 g 4,22 € 0,42 € 0,21 €

TOTAL: x2 = 6,84 € x1 = 3,42 €

Elaboration:Cut the monkfish into 2 x 2 cm dices. Reserve.

In a bowl, add the soya sauce, the Fish Fond Culinary Journey, the yolk, the corn starch Sosa and pepper (to taste). Blend until you get a smooth dough.

Mix the dough well with the monkfish and let rest in the fridge for 12 hours mínimum.

Fry in hot oil (180ºC) until browned.

Serve hot with Ajoblanco Culinary Journey.

MONKFISH KARAAGUEWITH AJOBLANCO

Ingredients x2 :

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S PRODUCT QUAN.. €/KG €/RECIPE €/

Cod cheeksRef. 09010027

250 g 21,25 € 5,31 € 2,66 €

Soft Tempura SosaRef. 00050806

60 g 8,29 € 0,50 € 0,25 €

Water 40 g – – –

Salt 3 g 0,28 € 0,00 € 0,00 €

Green Mexican Sauce Culinary JourneyRef. 19021203

100 g 10,60 € 1,06 € 0,53 €

TOTAL: x2 = 6,87 € x1 = 3,44 €

Elaboration:Pour Soft Tempura Sosa into a bowl and add water while stirring at all times until you get a creamy texture. Add a pinch of salt.

Dry the cod cheeks well, immerse into tempura and fry in hot oil (175ºC) until browned. Drain and season with salt.

Serve with Mexican Green Sauce Culinary Journey on the side to dip the cod cheeks.

COD CHEEK TEMPURA WITH MEXICAN GREEN SAUCE

Ingredients x2 :

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PRODUCT QUANT.. €/KG €/RECIPE €/

Fillet steak 200 g 19,73 € 3,95 € 1,97 €

Salt 6 g 0,28 € 0,00 € 0,00 €

Extra virgin olive oil 50 g 5,00 € 0,25 € 0,13 €

Pepper 3 g 62,37 € 0,19 € 0,09 €

Chimichurry Culinary JourneyRef. 19021102

40 g 11,21 € 0,45 € 0,22 €

Mediterranean Salt Flakes SosaRef. 11000037

2 g 14,16 € 0,03 € 0,01 €

TOTAL: x2 = 4,86 € x1 = 2,43 €

Elaboration:Season fillet steak with salt, pepper and oil.

Score on a hot pan for sealing and cook in the oven at 200ºC until inside is 50ºC.

Cool down immediately.

Cut into slices (recommended with a slicing machine) and season with Chimichurri Culinary Journey and Medite-rranean Salt Flakes Sosa.

ROAST BEEFWITH CHIMICHURRI

Ingredients x2 :

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PRODUCT QUANT.. €/KG €/RECIPE €/

Ginger bread dough El RaiguerRef. 00000000

60 g 10,68 € 0,64 € 0,32 €

Foie 150 g 31,82 € 4,77 € 2,39 €

Salt 50 g 0,28 € 0,01 € 0,01 €

Sugar 18 g 1,00 € 0,02 € 0,01 €

Truffle Cream Culinary JourneyRef. 19011600

30 g 21,48 € 0,64 € 0,32 €

Apricot Fruit&Sauce Cold Confit SosaRef. 44200156

10 g 11,78 € 0,12 € 0,06 €

Egyptian Salt Flake SosaRef. 11000050

2 g 10,75 € 0,02 € 0,01 €

TOTAL: x2 = 6,23 € x1 = 3,11 €

Elaboration:

Mix salt and sugar and immerse into the foie gras, let rest for 2 hours in the fridge. Once rested 2 hours, clean with cold running water until all the salt and sugar have been washed off. Press into a terrine mould, cook in the oven at 53ºC for half an tour, raise temperature to 60ºC and cook 30 minutes more. Cool down quickly.

Spread the Gingerbread dough El Raiguer in a plumcake mould, bake for 30 minutes at 180ºC and let cool down. Cut into slices 0,5 x 3 x 6 (high x wide x long) and toast in the oven at 140ºC for 15 minutes.

Put a 3mm slice of foie gras on a ginger bread toast and place a piece of Fruit& Sauce apricot Cold Confit Sosa on top.

Finish off with a bit of truffle cream and egyptian Salt flake.

GINGERBREAD TOAST WITH FOIE MI-CUIT AND TRUFFLE CREAM

Ingredients x2 :

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S PRODUCT QUANT. €/KG €/RECIPE €/

Smoked sardineRef. 09080050

200 g 53,68 € 10,74 € 5,37 €

Ponzu sauce Culinary JourneyRef. 19020607

35 g 22,70 € 0,79 € 0,40 €

Sunflower oil 35 g 2,30 € 0,08 € 0,04 €

Water 10 g – – –

Natur Emul SosaRef. 59000025

1,75 g 18,68 € 0,03 € 0,02 €

Goma Guar SosaRef. 58050055

0,17 g 24,29 € 0,00 € 0,00 €

Freeze dried green olive powder SosaRef. 00000000

2 g 340,78 € 0,68 € 0,34 €

TOTAL: x2 = 12,33 € x1 = 6,16 €

Elaboration:

Blend Ponzu Sauce Culinary Journey, water, Natur Emul Sosa and Guar Gum Sosa in the turmix container.

Emulsify adding the sunflower oil until reaching a mayonnaise like texture. On the other hand, cut the smoked sardine in 2 and drain the excess of olive oil.

Place the sardines on a plate, add some dots of ponzu mayonnaise and sprinkle some freeze dried green olive powder Sosa on top.

SMOKED SARDINE WITH PONZU MAYONNAISE AND GREEN OLIVE POWDER

Ingredients x2 :

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S PRODUCT QUANT. €/KG €/RECIPE €/

Pig loin 250 g 18,08 € 4,52 € 2,26 €

SalT 2 g 0,28 € 0,00 € 0,00 €

Pepper 2 g 62,38 € 0,12 € 0,06 €

Flour 20 g 1,84 € 0,04 € 0,02 €

Egg 30 g 2,72 € 0,08 € 0,04 €

Panko SosaRef. 09111007

20 g 10,38 € 0,21 € 0,10 €

Tonkatsu sauce Culinary JourneyRef. 19020605

80 g 10,92 € 0,87 € 0,44 €

TOTAL: x2 = 5,84 € x1 = 2,92 €

Elaboration:

Cut the pig loin in slices of 2cm, season with salt and pepper and coat with flour, egg and panko (in this order).

Fry in oil at 175ºC until goleen and cooked incide. Drain.

Serve with Tonkatsu Sauce Culinary Journey a side.

TONKATSU PIG

Ingredients x2 :

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S PRODUCT QUANT €/KG €/RECIPE €/

Prawns 250 g 11,35 € 2,84 € 1,42 €

Flour 20 g 1,84 € 0,04 € 0,02 €

Egg white 30 g 1,92 € 0,06 € 0,03 €

Airbag flour SosaRef. 58400000

30 g 24,00 € 0,72 € 0,36 €

Olive oil 150 g 5,00 € 0,75 € 0,38 €

Salt 3 g 0,28 € 0,00 € 0,00 €

Barbecue Sauce Culinary JourneyRef. 19021505

60 g 7,66 € 0,46 € 0,23 €

TOTAL: x2 = 4,86 € x1 = 2,43 €

Elaboration:

Peel the gambas and stick into the brocheta by the tale. Salt and coat in flour, egg and Airbag Flour Sosa (in this order).

Fry in oil at 180ºC until the airbag is well toasted, correctly puffed and the gamba is well cooked. Drain.

Serve with Barbecue Sauce Culinary Journey a side as a dip for the brocheta.

BROCHETTE OF PRAWNSWITH AIRBAG AND BARBEQUE SAUCE

Ingredients x2 :

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PRODUCT QUANT. €/KG €/RECIPE €/

Potatoes 300 g 0,80 € 0,24 € 0,12 €

Salt 8 g 0,28 € 0,00 € 0,00 €

Olive oil 200 g 5,00 € 1,00 € 0,50 €

Smoked Brava Sauce Culinary JourneyRef. 19020216

100 g 6,41 € 0,64 € 0,32 €

Water 50 g – – –

Proespuma Cold SosaRef. 57001002

15 g 10,63 € 0,16 € 0,08 €

Alioli 20 g 3,50 € 0,07 € 0,04 €

Chive 5 g 30,10 € 0,15 € 0,08 €

TOTAL: x2 = 2,26 € x1 = 1,13 €

Elaboration:

Mix the smoked Brava Sauce Culinary Journey with water and proespuma cold, blind with turmix. Pour the mixture into a syphon and fill with 2 charges. Set aside.

Peal the potatoes and cut into cubes 1,5 x 1,5 cm. Fry in oil at 170ºC until golden and creamy inside. Drain the excess of oil and salt.

Place on a plate, with alioli on top and foam made of the Smoked Brava Sauce Culinary Journey. Spread some cut chieve on top and serve.

PATATAS BRAVASWITH ALIOLI FOAM

Ingredients x2 :

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PRODUCT QUANT. €/KG €/RECIPE €/

Lamb meat 200 g 10,87 € 2,17 € 1,09 €

Potatoes 300 g 0,80 € 0,24 € 0,12 €

Butter 15 g 6,64 € 0,10 € 0,05 €

Flour 15 g 1,84 € 0,03 € 0,01 €

Harissa sauce Culinary JourneyRef. 19020901

20 g 15,42 € 0,31 € 0,15 €

Salt 4 g 0,28 € 0,00 € 0,00 €

Panko SosaRef. 09111007

20 g 10,30 € 0,21 € 0,10 €

Onion sofrito Culinary JourneyRef. 19020206

30 g 11,11 € 0,33 € 0,17 €

Concentrated tomato Culinary JourneyRef. 19021701

10 g 5,60 € 0,06 € 0,03 €

Water 500 g – – –

TOTAL: x2 = 3,45 € x1 = 1,72 €

Elaboration:

Boil previously pealed and cut potatoes in a pot.

A side, cut the lamb meat into little pieces and fry into pan and sauté until golden. Add Onion sofrito, Harissa and concentrated tomato Culinary Journey, wet with water and salt. Cook until water has completely disappeared and reached a creamy texture. Set aside.

Once cooked the potato, drain. Prepare a toasted roux with the butter and the flour, and add the potato. Take off the stove and work energicly with a silicone spatula until reaching a firm and smooth dough. Let cool down a little.

Form potato balls of about 40gr, filled with the previously prepared braised meat. Cool in the fridge for 1 hour.

Coat with flour, egg and panko and fry at 175ºC until golden and crunchy.

Serve with a little bit of Harissa Culinary Journey on top.

BOMBA DEL RAVAL

Ingredients x2 :

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PRODUCT QUANT. €/KG €/RECIPE €/

Plain flour 100 g 1,84 € 0,18 € 0,09 €

Salt 2 g 0,28 € 0,00 € 0,00 €

Water 130 g – – –

Egg 35 g 2,72 € 0,10 € 0,05 €

Butifarra del perolRef. 04160300

80 g 9,33 € 0,75 € 0,37 €

Cabbage 35 g 1,45 € 0,05 € 0,03 €

Katsobushi en scales 3 g 76,00 € 0,23 € 0,11 €

Sumiso sauce Culinary JourneyRef. 19020611

30 g 18,33 € 0,55 € 0,27 €

TOTAL: x2 = 1,85 € x1 = 0,93 €

Elaboration:

Mix flour, egg, salt and water in a bowl and stir with whisks until getting a smooth and uniform dough.

Pick the butifarra del perol (typical Catalan sausage) and cabbage and mix with the anterior elaboration.

Pour a scoop of the dough on a medium heat iron and form 4mm thick obleas. Heat for about 3-4 minutes on each side until golden.

Serve with Sumiso Sauce on top and Katsobushi in scales.

OKONOMIYAKIWITH SUMISO SAUCE

Ingredients x2 :