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 METHOD


CRIOLLO BROTH AND FISH

  1. Put butter, water, white wine, sweet chilli, crushed criollo, garlic, coriander sprigs, ginger, onion, lemon and salt in oil and heat until golden brown.
  2. Prepare the fish for cooking. 
  3. Bathe the fish in the mixture and cook until this latter reduces, and a broth is formed.

SPRING POTATOES

    ...

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 METHOD


CRIOLLO BROTH AND FISH

  1. Put butter, water, white wine, sweet chilli, crushed criollo, garlic, coriander sprigs, ginger, onion, lemon and salt in oil and heat until golden brown.
  2. Prepare the fish for cooking. 
  3. Bathe the fish in the mixture and cook until this latter reduces, and a broth is formed.

SPRING POTATOES

  1. Clean and boil in abundant water with a pinch of salt until al dente.
  2. Put the potatoes into the broth mix as it is being reduced.

SMOKED TOMATO SAUCE

  1. Roast the tomato with onion and garlic for a few minutes.
  2. Blend the vegetables with salt, pepper, coriander, powdered cumin and a pinch of hot spice (to taste).

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Ingredients 4 persons
  • Fish
  • Butter
  • Water
  • White wine
  • Sweet chilli
  • Crushed criollo
  • Garlic
  • Coriander sprigs
  • Ginger
  • Onion
  • Lemon
  • Salt
  • Oil
  • Potatoes
  • Tomato
  • Onion
  • Garlic
  • Pepper
  • Coriander
  • Powdered cumin
  • Hot spice.
Recipes. The Cook & Chef Institute