Photography recipe
Ingredients 4 persons
  • SAITHE
  • 200 gr of Saithe MSC Certified
  • 1 papaya
  • 100 gr Dulse algae
  • 500 gr extra virgin olive oil
  • Salt
  • CHICORY
  • 1 chicory salad plant
  • 1 tangerine skin
  • NORI PESTO
  • 6 sheets of nori
  • Olive oil
  • BOTTARGA AND TURMERIC SAUCE
  • 200 gr double cream
  • 200 gr fresh milk
  • 100 gr bottarga
  • 20 gr butter
  • 20 gr flour
  • Salt
  • White wine
  • 15 gr turmeric powder
  • CORAL POWDER
  • 100 grams of Scallop coral
  • Salt
  • MARINATED PEANUTS
  • 30 gr toasted peanuts
  • 100 grams of water
  • 40 gr of korean plum tea
  • 60 gr shoyu
  • RED ORANGE SAVORY SYRUP
  • 300ml red oranges juice
  • 5g salt.
Recipes. The Cook & Chef Institute