Photography recipe
Fotografía Chef Signature Chef

COOKING INSTRUCTIONS

 

FISH
Cut the fish into 3 cm wide by +- 12 long pieces and grill. Decorate with milled laurel.
 
SALTED ANCHOVIES
Dry the anchovies in oil in the oven. Then, grind everything. This powder will be the condiment for the fish and courgette flower tempura.
 
IODIZED BOUILLON WITH LEMON
Make the cockle bouillon with the...

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COOKING INSTRUCTIONS

 

FISH
Cut the fish into 3 cm wide by +- 12 long pieces and grill. Decorate with milled laurel.
 
SALTED ANCHOVIES
Dry the anchovies in oil in the oven. Then, grind everything. This powder will be the condiment for the fish and courgette flower tempura.
 
IODIZED BOUILLON WITH LEMON
Make the cockle bouillon with the aromatic ingredients. Strain, then thicken with cream and reduce the mixture. Then, infuse with the verbena. Lid on. Grind. Strain everything and put it on the plate with butter. Add a spoonful of white cheese and emulsify. 
 
APRICOT/LEMON/SAFFRON CONDIMENT
Chop all the dried apricots with a knife. Chop the shallots. Cut the pepper into large strips, remove the seeds and the inner veins. Peel the ginger and cut into thin twigs. Put everything into a saucepan.
Add the sugar, lemon juice, spices and enough water to cover everything. Add salt. Bring to the boil; cook gently without a lid for about 30 minutes or until the mixture resembles a preserve. Then, dice everything and set aside.

GREEN COURGETTE PURÉE
Peel the courgettes (set aside the peelings) and fry. Cut the courgettes in half, paint with olive oil and thyme flower. Cook the courgettes in the oven at 180º for 30 minutes. Then, grind them with a spoonful of vegetable coal, smoked oil and a piece of candied lemon. The purée should be fairly thick. Set aside in a tub.

STEAMED COURGETTE
Cut the courgettes into thin strips and dip them in brine. Remove immediately. Freshen. Then, roll them up like a cornet and fill with the apricot, lemon and saffron condiment.
 
MARINADED APRICOT CUBE
Cut the apricots in brunoise. Add a spoonful of olive oil to the lemon and the remainder of the lemon. Put in a vacuum bag and set aside. 
 
COURGETTE WITH BASIL
Cut yellow and green courgettes in thin sheets and season with a little olive oil, salt and pepper. Roll up some basil leaves. Prick them with a toothpick. 
 
FLOWER TEMPURA
Make the tempura preparation. Take the petals off the courgette flower one by one. 3 petals per person should be dipped and then fried. Drain on kitchen roll. 
 

 

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Ingredients 4 persons
  • FISH
  • John Dory
  • Milled laurel
  • ANCHOVY
  • 2 tins salted anchovies
  • IODIZED BOUILLON WITH LEMON
  • 3 kg cockles
  • 2 new onions
  • 3 cloves garlic
  • 1 sprig lemon balm
  • 5 soup spoonfuls vegetable bouillon
  • 2 soup spoonfuls neutral flavour oil
  • 1 spoonful white cheese
  • 1/2 l 30% cream
  • CONDIMENT / APRICOT / SAFFRON
  • 1 bird pepper
  • 1 pinch of salt
  • 1 fresh ginger root
  • 80 g sugar
  • The juice of 2 lemons
  • 2 pinches saffron strands
  • 1 cinnamon stick
  • 6 black peppercorns
  • 3 cardamom pods
  • GREEN COURGETTE PURÉE
  • 6 green courgettes
  • 1 dl olive oil
  • 1 bunch fresh thyme
  • 1 spoonful smoked oils
  • 20 g vegetable coal
  • salted candied lemon
  • STEAMED COURGETTE
  • round green courgette
  • apricot condiment
  • MARINADED APRICOT CUBE
  • fresh apricots
  • olive oil
  • lime
  • COURGETTE WITH BASIL
  • yellow courgette / zephyr
  • olive oil
  • basil
  • fine black salt (fleur de sel)
  • FLOWER TEMPURA
  • courgette flower
  • tempura flour
  • AROMATIC HERBS & SEASONING
  • yarrow
  • flowers
Recipes. The Cook & Chef Institute