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 METHOD

  1. Marinate the fish for 1 hour; cover with the powdered herbs and plantain and seal on both sides.
  2. Wrap in a plantain leaf and place in the oven at 170º for 7 minutes.
  3. Lastly, roast the ayuama in the oven. Then, add the Greek yoghurt, mint, ginger, lemon juice, salt, pepper, and olive oil to achieve a semi-creamy texture in the...

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 METHOD

  1. Marinate the fish for 1 hour; cover with the powdered herbs and plantain and seal on both sides.
  2. Wrap in a plantain leaf and place in the oven at 170º for 7 minutes.
  3. Lastly, roast the ayuama in the oven. Then, add the Greek yoghurt, mint, ginger, lemon juice, salt, pepper, and olive oil to achieve a semi-creamy texture in the pan. Finish by dicing and sautéing the courgette; meanwhile, slice some "fried" sweet potato straws.
  4. Serve the creamy auyama sauce alongside the bass, courgette and crunchy sweet potato.
     

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Ingredients 4 persons
  • 180 g fresh bass
  • 10 g powdered plantain
  • 20 g ground aromatic herbs (rosemary thyme laurel marjoram)
  • 50 g baby courgette (varied colours)
  • 10 g auyama
  • 10 ml greek yoghurt
  • 5 g mint
  • 3 g garlic
  • 3 g ginger
  • 10 g sweet potato (slices)
  • 1 g refined salt
  • 1 g black pepper
  • 3 ml olive oil
  • Juice of 1 lemon.
Recipes. The Cook & Chef Institute