Photography recipe
Fotografía Chef Signature Chef

 
METHOD
 
FISH 
  1. Clean the fish, leaving two perfect fillets. Season both sides.
  2. Heat the grape oil in a non-stick pan and cook the fish fillets skin-side down on a low heat for 10 minutes without moving or turning the fish.

VEGETABLES 

  1. Clean the carrots; thinly slice the sweet potato.
  2. Cook the vegetables in the...

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METHOD
 
FISH 
  1. Clean the fish, leaving two perfect fillets. Season both sides.
  2. Heat the grape oil in a non-stick pan and cook the fish fillets skin-side down on a low heat for 10 minutes without moving or turning the fish.

VEGETABLES 

  1. Clean the carrots; thinly slice the sweet potato.
  2. Cook the vegetables in the seawater until al dente.
  3. Serve immediately with the fish.

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Ingredients 4 persons
  • FISH
  • 1 piece carp (approx. 800 g)
  • 5 cl grape oil
  • 4 g sea salt
  • 3 g white pepper
  • VEGETABLES
  • 50 g baby carrots
  • 50 g baby sweet potato
  • 10 cl seawater
  • 3 g pink pepper
  • 3 g cardamom
  • 1 laurel leaf.
Recipes. The Cook & Chef Institute