Photography recipe
Fotografía Chef Signature Chef

 
METHOD

SKIN
  1. Heat some oil in a small pot.
  2. Place the fish skin scale-side up on a grille.
  3. Bathe the skin in boiling oil, turn the skin and repeat on the other side.
  4. Set aside until ready to serve.
VEGETABLES
  1. Clean and blend the vegetables.
  2. Melt butter in a pot; add in the vegetables and cook on a low heat for 10...

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METHOD

SKIN
  1. Heat some oil in a small pot.
  2. Place the fish skin scale-side up on a grille.
  3. Bathe the skin in boiling oil, turn the skin and repeat on the other side.
  4. Set aside until ready to serve.
VEGETABLES
  1. Clean and blend the vegetables.
  2. Melt butter in a pot; add in the vegetables and cook on a low heat for 10 minutes, add in the soy and fish sauces.
  3. Cover and reduce by half, ensure the vegetables are properly cooked.
  4. Serve immediately.

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Ingredients 4 persons
  • FISH
  • Carp skin with its scales
  • 25 cl corn oil
  • VEGETABLES
  • 50 g carrots
  • 50 g sweet potato
  • 10 g butter
  • 10 cl soy sauce
  • 2.5 cl fish sauce
  • 4 g caraway.
Recipes. The Cook & Chef Institute