Photography recipe
Fotografía Chef

 ELABORATION

 

  • Bind homemade salsa sauce with smoked seafood.
  • Cook until you have reached wanted density.
  • Put baked medallions on top of salsa sauce
  • Sow them with black olive powder.
  • Serve with micro herbs.

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 ELABORATION

 

  • Bind homemade salsa sauce with smoked seafood.
  • Cook until you have reached wanted density.
  • Put baked medallions on top of salsa sauce
  • Sow them with black olive powder.
  • Serve with micro herbs.

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Ingredients 4 persons
  • frogfish 0.8 kg
  • homemade salsa sauce 0.5 l
  • smoked seafood 0.2 kg
  • black olive powder
  • frogfish medallions flavor with olive oil and salt. bake medallions in a griddle pan
Recipes. The Cook & Chef Institute