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":"Mackerel tart Escabèche with pesto","ingredients":"For the escabèche : mackerel fillets, deboned,gray sea salt,carrot,celery (about 1 1/4 stalks),white onion,olive oil,cloves garlic,sprigs thyme,coriander seeds,black peppercorns,red wine vinegar,white wine,white chicken stock\nFor the pesto : basil,pine nuts,parmesan cheese,garlic,olive oil,salt,freshly ground pepper\nFor the tart : puff pastry,green zucchini (courgette),yellow zucchini,new onions,fennel bulb,plum tomatoes,salt,freshly ground pepper,olive oil,leaves from 1 sprig thyme,quail eggs,assorted fresh herbs (parsley, thyme, dill, etc.)\nFor finishing : olive oil,aged red wine vinegar,fleur de sel,freshly ground pepper","instructions":"PREPARE THE ESCABÈCHE MARINADE\nSprinkle the gray sea salt over the mackerel fillets and let them rest for 5 to 10 minutes before rinsing them.\nPeel and finely chop the carrot, celery, and onion.\nIn a sauté pan, heat a small amount of olive oil, then add the garlic and thyme.\nAllow them to infuse for a few minutes, then sweat.\nGently crush the coriander seeds and add them with the peppercorns.\nDeglaze with the vinegar, followed by the white wine.\nComplete with the chicken stock and let simmer for 10 minutes.\nPlace the mackerel fillets in a dish, skin side down, and pour the warm escabèche marinade over them.\nAllow to cool at room temperature.\nPREPARE THE PESTO\nIn a blender, combine the basil leaves, pine nuts, cheese, and peeled garlic, then blend while gradually adding the olive oil to create an emulsion.\nSeason with salt and pepper.\nPREPARE THE TART\nPreheat the oven to 180°C (350°F, gas mark 4).\nCut four disks of 10cm (4 inches) diameter from the puff pastry and arrange them on a baking sheet.\nPlace 7cm (2 3/4 inches) high blocks on the baking sheet and rest a wire rack on top; this will help maintain uniform height.\nBake for 20 minutes.\nSlice the zucchinis into half-moons.\nPeel the outer skin from the onions.\nGently braise the zucchini and onions individually in 500ml (2 cups) of the escabèche marinade, and set aside.\nPeel the fennel and use a mandoline slicer to create fine slices.\nSet aside.\nReduce the oven temperature to 120°C (250°F, gas mark 1/2).\nHalve and seed the tomatoes.\nArrange them on a baking sheet, season with salt and pepper, drizzle with a bit of olive oil, and sprinkle with thyme.\nBake the tomatoes for 1 hour.\nRemove the skin.\nMix the tomato flesh with olive oil in a bowl.\nSeason to taste and set aside.\nBoil the quail eggs for 3 minutes.\nPeel and set aside.\nRemove the stems from the herbs.\nFINAL STEPS\nRaise the oven temperature back to 180°C (350°F, gas mark 4).\nSpread a thin layer of tomato puree on the pastry disks and bake for 2 to 3 minutes.\nDrain the mackerel, then place half of a fillet in the center with a dollop of pesto.\nSeason the zucchini and onions with olive oil, vinegar, fleur de sel, and freshly ground pepper, arranging them beautifully on the tart.\nTop each tart with a halved quail egg, assorted herbs, and a few slices of fennel.","region":"FR"}