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Fotografía Chef Signature Chef

Method

 

Salad

Pickeled cucumber cut into sticks, cut tomato into cubes, cut black olives and add smoked halibut dressed with olive oil and spices.

Pumpkin Gaspacho

Pumpkin sliced and boiled for 30 minutes in a saucepan with a few water and then cool it down.


Then grind it in a blender until smooth and add salt, pepper, tobasco, olive oil and wine...

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Method

 

Salad

Pickeled cucumber cut into sticks, cut tomato into cubes, cut black olives and add smoked halibut dressed with olive oil and spices.

Pumpkin Gaspacho

Pumpkin sliced and boiled for 30 minutes in a saucepan with a few water and then cool it down.


Then grind it in a blender until smooth and add salt, pepper, tobasco, olive oil and wine vinegar according to your taste.


Presentation

Pour the pumpkin gazpacho into the plate, put the salad on top and decorate it.

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Ingredients 4 persons
  • 0.15 g of fish halibut fillet smoked
  • 0.1 gr of cucumber cranberry is salty
  • 1 eggs quail
  • 0.03g of chicory
  • 0.1g of red tomatoes
  • 0.05g of black olives
  • 0.05g of olive oil
  • 0.002g of microgreen in assortment
  • 0.002g of salt
  • 2 pepper
  • 0.08g of pumpkin
  • 0.003g of tobasco
  • 0.02ml of wine vinegar.
Recipes. The Cook & Chef Institute