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Method

 
 
 
Put the peas in a saucepan to steam (set aside the water afterwards); when soft, blend with 2 oz of melted butter, salt and pepper (strain for a lighter version); if too thick, add water from the cooking process.
 
 
 
Melt 1 oz butter in a pan and add in the diced garlic; fry until the garlic permeates,...

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Method

 
 
 
Put the peas in a saucepan to steam (set aside the water afterwards); when soft, blend with 2 oz of melted butter, salt and pepper (strain for a lighter version); if too thick, add water from the cooking process.
 
 
 
Melt 1 oz butter in a pan and add in the diced garlic; fry until the garlic permeates, then add in the shrimps and season with salt & pepper; cook for 2 to 3 minutes, until pink.
 
 
 
Now it is time for the peaches: hull and cut into 6 slices of equal size.
 
 
 
Chop the dill for the decoration.
 
 
 
To serve
 
 
 
Using a flat plate, place some purée in the centre and surround it with 4 shrimps placed equidistantly, 4 slices of peach in the gaps created; also add in the sliced radish and the dill. 
 
 
 
Serve hot.

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Ingredients 4 persons
  • 1 lb shrimps peeled and deveined
  • ½ oz garlic chopped
  • 4 oz butter at room temperature
  • 1 lb frozen peas
  • 4 whole ripe peaches
  • 1 Radish thinly sliced
  • Dill
  • Edible flowers
Recipes. The Cook & Chef Institute