Goal :
    Générer une suggestion détaillée et visuellement attrayante pour la présentation finale d'un plat, basée sur le titre, les ingrédients et les instructions de cuisine. Cette description servira à créer une image du plat.


    Return Format :
    Renvoies un objet JSON respectant strictement cette structure :
    json
    {
        "data": <description>
    },
    - description doit être un prompt dans le but de générer une image et écrit en anglais.


    Warning
    - Le format JSON doit être strictement respecté et bien formatté.
    - Ne renvoie que le JSON, sans explication.


     Context Dump
    Données de la recette fournies :

    json
    {"title":"Sole fillet with nantua sauce and creamed spinach ","ingredients":"For the recipe : 20 crayfish,1 shallot,1 clove garlic,1 sprig tarragon,1 tablespoon olive oil,25g (0.88 ounce, 1 3/4 tablespoons) semi-salted butter,2 sprigs fresh thyme,5 black peppercorns,50ml (3 1/2 tablespoons) cognac,50ml (3 1/2 tablespoons) dry white wine,1 tablespoon olive oil,60g (2.12 ounces, 4 tablespoons) butter,50g (1.76 ounces, 1 small) carrot,1 shallot,2 cloves garlic,50g (1.76 ounces, about 1/5 bulb) fennel,1 tablespoon tomato paste,30ml (2 tablespoons) cognac,50ml (3 1/2 tablespoons) dry white wine,1 tablespoon soft (semi-) whipped cream*,250ml (1 cup) white chicken stock,100g (3.53 ounces, 1 small-medium) tomato,1 bouquet garni,1 dried fennel stick,5 black peppercorns,12 sole fillets (60g, 2.12 ounces),10g (0.35 ounce, 3/4 tablespoon) butter,800g (1 pound 12 ounces) spinach leaves,15g (0.35 ounce, 1 tablespoon) butter,1 clove garlic,15g (0.35 ounce, 1 tablespoon) shellfish butter,250ml (1 cup) light cream,12g (0.42 ounce) truffle puree","instructions":"Rinse the crayfish in cold water and devein them carefully by pricking the tail fin with a toothpick to draw out the black vein. Next, separate the heads and claws from the tails and cut the unpeeled shallot into 3mm (1/8 inch) thick rounds. Crush the garlic clove and tarragon sprig using your hands.\nPlace a Dutch oven over high heat with the olive oil and sear the tails until they turn red. Reduce the heat and add the butter, shallot, garlic, tarragon, thyme, and peppercorns. Deglaze with cognac and wine, then cover the pan with a damp cloth and let it cool slightly. Peel the warm tails and set aside.\nTo prepare the Nantua sauce, use scissors to cut the crayfish heads and claws. Heat olive oil in a Dutch oven and sear the crayfish pieces over high heat until they turn bright red. Lower the heat and add the butter. Peel and slice the carrot, shallot, and garlic, and slice the fennel.\nIncorporate the vegetables and tomato paste with the crayfish, cooking until they become tender. Deglaze with cognac and wine, allowing it to reduce completely. Add the cream and chicken stock, quarter the tomato, and add it along with the bouquet garni, fennel stick, and peppercorns. Reduce heat and let simmer for 25 minutes, skimming regularly.\nRemove the pot from the heat and take out one-quarter of the liquid to reserve. Discard the bouquet garni, fennel stick, peppercorns, and crayfish heads and claws. Use a handheld blender to blend the sauce until smooth, then strain it through a conical strainer into a bowl.\nFor the fish, preheat the oven to 180°C (350°F). Melt some butter and brush it over the fillets. Roll the fillets up, place them in an oval baking dish, and bake for 1 minute.\nTo finish, wash and dry the spinach thoroughly. In a sauté pan, heat butter and add the spinach. Use a fork to prick the garlic clove and stir it into the spinach. Once wilted, drain the spinach. Sear the crayfish tails in a sauté pan and add shellfish butter. Reduce the cream in a small saucepan until it thickens.\nServe the spinach on plates, drizzling with the reduced cream. Top with sole fillets and crayfish tails, then finish with a drizzle of sauce over the top and a few dots of truffle puree.","region":"FR"}