Photography recipe
Fotografía Chef Signature Chef

METHOD
 
THE CORN
  1. Remove the kernels from the cob; place in a pan with water and bring to the boil.
  2. Boil off the water; then, add in butter, salt and pepperleaf and brown.
  3. Remove from the pan and place on a paper towel.
THE GAZPACHO
  1. Roast the green tomatoes, garlic and chilli; blend with parsley and a cup of water.
  2. Reduce in...

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METHOD
 
THE CORN
  1. Remove the kernels from the cob; place in a pan with water and bring to the boil.
  2. Boil off the water; then, add in butter, salt and pepperleaf and brown.
  3. Remove from the pan and place on a paper towel.
THE GAZPACHO
  1. Roast the green tomatoes, garlic and chilli; blend with parsley and a cup of water.
  2. Reduce in the pan; fry with pepperleaf and corn flour; season.
  3. Separate and take off the heat. Check the acidity and rectify with lemon.
THE FISH
  1. Finely chop the fish and macerate in olive oil, pepperleaf salt and juice from one and a half lemons.
  2. Put some sauce in the middle of a plate; on one side a 'quenelle' of fish wrapped in slices of radish and green tomato; season with a little dried pepperleaf and put the corn on the other side.

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Ingredients 4 persons
  • 1 medium cob of corn
  • 500 g sole fillet
  • 3 large Mexican husk tomatoes (green tomatoes)
  • 6 cherry tomatoes
  • 3 watermelon radishes
  • Beetroot shoots
  • 2 cloves garlic (large)
  • Sprig of parsley
  • Corn dough
  • 2 green "serrano" chillies (or similar)
  • Pepperleaf
  • Pepper leaf
  • Salt
  • Lemon
  • Extra virgin olive oil
  • 1 Meyer lemon.
Recipes. The Cook & Chef Institute