Photography recipe
Fotografía Chef

 Elaboration

 

Cut the turkey meat in baton shapes

Smoke the turkey meat, season and cook it in sous vide for 3 hours at 600C

Wash, clean and sautee the spinach with salt and pepper

Clean and braise the carrot, then caramelize it with butter and cognac

Prepare cylinders from dehydrated mash potatoes

Arrange on dish

 

 

+

 Elaboration

 

Cut the turkey meat in baton shapes

Smoke the turkey meat, season and cook it in sous vide for 3 hours at 600C

Wash, clean and sautee the spinach with salt and pepper

Clean and braise the carrot, then caramelize it with butter and cognac

Prepare cylinders from dehydrated mash potatoes

Arrange on dish

 

 

-

Ingredients 4 persons
  • For 1p
  • turkey breast 250gr
  • oil 100ml
  • spinach 50gr
  • butter 25gr
  • baby carrots 50gr
  • salt 2gr
  • pepper 1gr
  • microgreens.
Recipes. The Cook & Chef Institute