Photography recipe
Fotografía Chef Signature Chef

1. Cube the fish fillet. Season with salt & pepper. Roll in flour, then fry. Set aside.

2. Peel and cut the otoe into small round slices. Dehydrate.
3. Peel and cut the banana into thin sticks. Dehydrate. 
4. Peel and cut the yucca; boil, mash and shape into little balls. Add flour for consistency.
5. Pour the 2 cans of coconut milk into a pan and add...

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1. Cube the fish fillet. Season with salt & pepper. Roll in flour, then fry. Set aside.

2. Peel and cut the otoe into small round slices. Dehydrate.
3. Peel and cut the banana into thin sticks. Dehydrate. 
4. Peel and cut the yucca; boil, mash and shape into little balls. Add flour for consistency.
5. Pour the 2 cans of coconut milk into a pan and add the 2 spoonfuls of fish stock.
 

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Ingredients 4 persons
  • 2 spoonfuls fish stock
  • 1 lb fish fillet
  • 2 cans coconut milk
  • Flour
  • Salt
  • Pepper
  • Water
  • 1 pinton banana
  • 1 lb otoe
  • 1 lb yucca
  • Oil.
Recipes. The Cook & Chef Institute