Photography recipe
Fotografía Chef Signature Chef

Elaboration

Peel and cut sweet potato into equal pieces (about 1 cm x 1 cm). Add the potatoes in a pan with boiled water and the saffron. Let the potato cook until al dente , remove from fire and place the potatoes in a bowl with water and ice to stop de cooking. Drain the water and lay it up. Let the fish, the lime juice and the pisco marinate in a bowl for...

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Elaboration

Peel and cut sweet potato into equal pieces (about 1 cm x 1 cm). Add the potatoes in a pan with boiled water and the saffron. Let the potato cook until al dente , remove from fire and place the potatoes in a bowl with water and ice to stop de cooking. Drain the water and lay it up. Let the fish, the lime juice and the pisco marinate in a bowl for approximately 10 minutes . After, add the shrimp, the octopus, the sweet potato, the red onio, the red pepper and the ciboulette . Temper with salt and mix it. Pour the blend in a Martini glass, then stick an apple petal, and powder the Doritos. Garnish the dish with flowers, salt and micro leaves.

 

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Ingredients 4 persons
  • 70g halibut
  • 150g lime juice
  • 1g salt
  • 5ml pisco
  • 25g shrimp
  • 25g octopus
  • 15g sweet potatos cubes
  • 10g red onions
  • 1g red pepper
  • 1g ciboulette
  • 5g apple petal
  • 1g fleur de sel
  • 1g flowers
  • 1g micro leaves.
Recipes. The Cook & Chef Institute