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Coconut stew
We sauté the greens with a clove of garlic, add in the coconut milk and a little fumet. Rectify with salt/pepper. Cook for about 20 minutes and blend.
 
Fish
Clean the fish and lightly mark the skin. Cut up the plantain leaf. Put a little salt on the bottom. Position the seasoned fish, wrap and steam in a bamboo pan for 4 minutes and...

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Coconut stew
We sauté the greens with a clove of garlic, add in the coconut milk and a little fumet. Rectify with salt/pepper. Cook for about 20 minutes and blend.
 
Fish
Clean the fish and lightly mark the skin. Cut up the plantain leaf. Put a little salt on the bottom. Position the seasoned fish, wrap and steam in a bamboo pan for 4 minutes and hey presto!
 
Quinoa couscous
Sauté the vegetables with a little butter, then fry the quinoa for a couple of minutes. Add in the fumet and cook for about 15 minutes. Take off the flame and leave to cool a little. Add a little butter, diced chives and coriander.

 

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Ingredients 4 persons
  • COCONUT STEW
  • 1 small carton coconut milk
  • 1 spring onion
  • ½ leek
  • ½ litre mild fumet (fish broth)
  • FISH
  • 200 g longline hake
  • 2 leaves plantain
  • QUINOA COUSCOUS
  • 100 g quinoa
  • 1 spring onion
  • 1 small courgette
  • ½ leek
  • ½ litre mild fumet (fish broth)
  • 50 g butter
  • ½ bunch chives
  • 5 g coriander.
Recipes. The Cook & Chef Institute