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":"Pike quenelles with nantua sauce ","ingredients":"The panade : plain (all-purpose) flour,milk,freshly grated nutmeg,egg,fine salt,freshly ground pepper\nThe quenelles : skinless pike fillets, pin-boned,soft butter,eggs,cream,fine salt\nNantua sauce : butter,crayfish heads,white button mushrooms,juice of a lemon,cream,plain (all-purpose) flour,milk,fine salt","instructions":"1- The panade\nPut the flour into a saucepan, then gradually mix in the cold milk (this helps to avoid lumps). Season with salt and pepper and add the nutmeg. Beat the egg, then mix that in too. Cook over a high heat, stirring constantly, for 25 minutes. Remove from the heat and leave to cool.\n2-The quenelles\nBlend the pike flesh very finely. Season with salt, then push through a sieve into a bowl, using the back of a spoon to press it through the mesh. Add 150 g/5½ oz of the cold panade to the sieved pike, along with the butter, eggs and cream. Mix with a spatula, then check the seasoning and add some salt if necessary. Leave to rest in the fridge for 30 minutes. Using a tablespoon, scoop the mixture into 'quenelle' shapes (as in the photo). Bring a saucepan of water to the boil, then lower the heat to a simmer. Slip the quenelles into the simmering water and cook gently for 10 minutes. Be careful not to let the water boil. Lift out with a slotted spoon and drain on a clean tea towel.\n3-The Nantua sauce\nMelt a knob of butter in a saucepan over a medium heat, then add the crayfish heads and cook until they are well caramelized, stirring all the time (don't let them catch on the pan). Add 300 g/10½ oz of the butter and reduce the heat to low, then leave to infuse for 1 hour, or until the butter is a rich red. Remove from the heat. Using a ladle, skim off the clear butter from the surface and strain through a fine sieve. Meanwhile, put the cleaned and finely chopped mushrooms into a saucepan with the lemon juice and cook for 4 minutes over a low heat, then add the cream and leave to cook gently for 15 minutes before straining through a fine sieve. Next, make a béchamel sauce: melt the remaining butter in a saucepan, then add the flour and cook for 2-3 minutes over a gentle heat, stirring all the time. Gradually stir in the milk, bring to the boil and simmer for 2-3 minutes, then take off the heat. Stir in the mushroom cream and 100 g/3½ oz of the crayfish butter. Check the seasoning.\n4-Finishing off and plating up\nPreheat an overhead grill (broiler). Put the drained quenelles in a heatproof dish and cover with the Nantua sauce. Grill for 5 minutes, or until browned and bubbling, then serve very hot.","region":"FR"}