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Cut the peppers and onions in julienne; cut the carrot and garlic into wedges.

Heat up the disc (or Wok) to a high temperature; add in olive oil, then the vegetables to seal; once sealed, add a pinch of salt and pepper.

Chop the fish into 3 to 5 cm diameter sections and place in the cooking implement; after 5 minutes, add in the white part of the leek and the...

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Cut the peppers and onions in julienne; cut the carrot and garlic into wedges.

Heat up the disc (or Wok) to a high temperature; add in olive oil, then the vegetables to seal; once sealed, add a pinch of salt and pepper.

Chop the fish into 3 to 5 cm diameter sections and place in the cooking implement; after 5 minutes, add in the white part of the leek and the coconut milk; sprinkle the serving plate with crushed almonds.

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Ingredients 4 persons
  • 1 kg greater silver smelt
  • 100 g carrots
  • 100 g red pepper
  • 100 g green pepper
  • 50 g leek
  • 3 cloves garlic
  • 150 g white onion
  • 100 g red onion
  • 200 g almonds
  • 50 cc coconut milk
  • Olive oil
  • Salt
  • Black pepper.
Recipes. The Cook & Chef Institute