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Add the rice to the stock (15 minutes); then add in the juiced rocket with the fontina cheese. Separately, sauté the seafood with salt & pepper and pear wine. Then, assemble the soup and, finally, add in the seafood with the cherries.

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Add the rice to the stock (15 minutes); then add in the juiced rocket with the fontina cheese. Separately, sauté the seafood with salt & pepper and pear wine. Then, assemble the soup and, finally, add in the seafood with the cherries.

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Ingredients 4 persons
  • 1 l seafood stock
  • 100 g flat rice
  • 30 ml juiced rocket
  • 35 g fontina cheese
  • 40 ml pear wine
  • 50 g prawns
  • 30 g mussels
  • 30 g calamari
  • 15 g cherries
  • 3 g fine salt
  • 3 g white pepper.
Recipes. The Cook & Chef Institute