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Chop the fish into cubes, then mix with the coriander and red onion and lemon juice; season; leave to stand for 10 minutes.

Place all the ingredients for the balsamic vinegar reduction in a saucepan; let them thicken, then add in butter for a glistening effect; season and serve cold.

Create the paprika oil by blending the ingredients; strain, then serve cold.

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Chop the fish into cubes, then mix with the coriander and red onion and lemon juice; season; leave to stand for 10 minutes.

Place all the ingredients for the balsamic vinegar reduction in a saucepan; let them thicken, then add in butter for a glistening effect; season and serve cold.

Create the paprika oil by blending the ingredients; strain, then serve cold.

Use a mandolin to slice the asparagus; chop the tomatoes in four and serve with the tartare.

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Ingredients 4 persons
  • INGREDIENTS
  • 200 g white fish
  • 20 g coriander
  • 125 ml lemon juice
  • 50 g red onion
  • Salt & pepper
  • 50 g cherry tomato
  • 40 g asparagus
  • BALSAMIC VINEGAR REDUCTION
  • 250 g balsamic vinegar
  • 50 ml orange juice
  • 80 g sugar
  • 15 g butter
  • PAPRIKA OIL
  • 40 g paprika
  • 5 g garlic
  • 250 ml olive oil.
Recipes. The Cook & Chef Institute