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":"Skate wing à la grenobloise with chanterelles, artichokes, and lemon confit The wine: a white savoy wine, such as chignin-bergeron","ingredients":"Fish and Sauce : skate wings,beurre noisette*,butter,fennel bulb,shallots,garlic,thyme,dry white wine,white chicken stock\nCondiment and Garnish : sandwich bread (about 9 slices),clarified butter,salt,freshly ground pepper,flat-leaf parsley,small capers,lemons,\"nail head\" chanterelle mushrooms,olive oil,poivrade artichokes,ascorbic acid,baby spinach\nFinishing : beurre noisette*,butter,salt,freshly ground pepper","instructions":"Fillet the skate wings and cut them into four steaks. Wrap the fish in plastic wrap or parchment paper and refrigerate. Collect the bones, chop them up, and soak them in cold water for 12 hours to cleanse them of impurities.\nIn a Dutch oven (cast-iron casserole), heat half of the Beurre Noisette and sear the bones. Add the butter and continue cooking until the bones are lightly golden. Slice the fennel and peel and slice the shallots and garlic. Sweat these ingredients with the thyme, allowing them to color slightly. Deglaze the pan with the wine, then add enough white chicken stock to cover everything. Simmer for 1 hour 30 minutes, skimming the surface regularly. Strain the mixture into a bowl, pressing adequately, and filter the cooking liquid through a fine conical strainer into a saucepan. Reduce this sauce base until it thickens, then stir in 50g 1.76 ounces (1/4 cup) of Beurre Noisette.\nCut the bread into 5mm - 3/16 inch cubes and heat the clarified butter in a skillet or frying pan to brown the cubes. Drain on paper towels and season with salt and pepper. Pick the leaves off the parsley and finely mince them. Drain the capers and set them aside. Use a vegetable peeler to remove the zest from the lemons, then julienne the zest. Supreme the lemons over a bowl to collect the juice, cutting the segments into small triangles and setting them aside. Confit the zest in the juice for 10 minutes over low heat. Scrape the mushroom stems, wash the mushrooms in lukewarm water, and drain on a paper towel. Heat the olive oil with the mushrooms in a sauté pan, season with salt, and cover until the mushrooms release their moisture. Drain the cooked mushrooms and set them aside. Turn the artichokes and place them in cold water with a pinch of ascorbic acid. Remove the stems from the spinach and wash it carefully before setting it aside.\nIn a sauté pan, fry the skate steaks over high heat with the Beurre Noisette and season. Quarter the artichokes and lightly color them in the same pan. Add the butter and mushrooms, followed by the confit lemon zest and spinach. Complete the sauce by adding the parsley, capers, and lemon triangles. In a shallow bowl, arrange the sautéed artichokes, mushrooms, and spinach. Place a skate wing steak on top and drizzle with the Grenobloise sauce. Add the croutons and serve.","region":"FR"}