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":"Fish aux lyonnais zander en matelote The wine: a red burgundy, such as chorey les beaune","ingredients":"Pour la recette : sander or pike perch,matelote sauce,leek,white mushrooms,shallots,olive oil,smoked side (streaky) bacon,garlic,peppercorns,red wine,white chicken stock,grelot onions or scallions,olive oil,salt,white chicken stock,butter (1 1/2 tablespoons),smoked side bacon,white button mushrooms,juice of 1/2 lemon,butter, plus extra (1 1/2 tablespoons),salt,freshly ground pepper,sherry vinegar,olive oil","instructions":"Cut the fish's head in half lengthwise. Remove the eyes and gills. Rinse the head and bones under cold running water for 1 hour to remove impurities. Drain and set aside for the sauce. You can ask your fishmonger to prepare the fillets and retain the head and bones.\nThoroughly wash and slice the leek and mushrooms, and peel and slice the shallots. In a Dutch oven (cast-iron casserole), heat the olive oil and brown the fish head and bones. Remove them from the pan, set aside, and discard the oil. Add the bacon to the pan and cook over low heat for 10 minutes. Then add the leek, mushrooms, shallots, crushed garlic cloves, and peppercorns. Cook the vegetables gently, then return the fish head and bones to the pan. Add the wine and reduce by half. Incorporate the chicken stock and simmer for 20 minutes, skimming regularly. Strain the sauce into a saucepan and let it cool.\nPeel the onions and brown them in a sauté pan with 1 tablespoon of olive oil for 2 minutes, seasoning with salt. Pour in 100ml - 1/3 cup plus 1 tablespoon of chicken stock and half of the butter, then simmer. Stop cooking when the onions are tender and coated in the liquid.\nCut the smoked bacon into 3 x 5cm - 1 1/4 x 2 inch lardons. In a small saucepan, cover the lardons with cold water. Bring to a boil, then drain and set aside. Trim the mushroom stems to be flush with the caps. Wash the mushrooms carefully and sweat them in a sauté pan with 1 tablespoon of olive oil for 2 minutes, without browning. Season with salt, then add the remaining chicken stock, a splash of lemon juice, and the rest of the butter. Cover and simmer for 5 minutes. Transfer to another container and set aside.\nIn the saucepan, reduce the sauce by half. Stir in the butter, then add the onions, lardons, and mushroom mixture. Adjust seasoning with salt and pepper as needed. Add a splash of sherry vinegar and season with pepper. Season the fillets. Heat a little oil in a nonstick skillet or frying pan, and cook the fillets skin-side down without flipping, along with a knob of butter. Once cooked, place the fillets on a large serving dish, cover with the sauce, and garnish.","region":"FR"}