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":"Mint-marinated langoustines with petits pois cream and minted liquorice spring onions A dish that highlights the vibrant green of peas and the softness of langoustines.","ingredients":"The langoustines : langoustines,grapeseed oil,grapeseed oil,mint,olive oil,fine salt,fleur de sel\nThe spring onion compote : spring onions (scallions),splash of olive oil,salted butter,vegetable stock\nThe petits pois cream : shelled petits pois,coarse salt,fine salt\nThe liquorice powder : cachous (liquorice sweets),'fisherman's friend' aniseed lozenges\nEquipment : wooden skewers,round pastry cutters","instructions":"1 The langoustines\nRemove the langoustine tails, then shell them, except for the last section of the tail (as in the photo). Along the back of the langoustine, embedded in the flesh, you will see a thin black line: the gut. Remove this by lightly scoring the flesh with a knife, then lifting it out. Mix together the grapeseed oil and finely chopped mint, then immerse the langoustines in this flavoured oil. Chill.\n2-The spring onion compote\nPeel the spring onions, then slice them finely. Heat a frying pan, add a little olive oil and the butter, then add the spring onions and let them cook very gently. Add the vegetable stock little by little, to help them cook down. The spring onions should be soft after about 30 minutes of slow cooking.\n3-The petits pois cream\nFill a saucepan with cold water and add a pinch of coarse salt. Bring to the boil, then add the petits pois and cook until tender. Refresh in cold water and drain. Blend until smooth, then season with a little fine salt and put to one side.\n4-The liquorice powder\nPreheat the oven to 180°C (350°F: gas mark 4). Bake the cachous or lozenges in the oven. As soon as they swell, remove them from the oven and crush to a powder, then sieve to remove any coarse pieces.\n5- Finishing off and plating up\nHeat the petits pois cream in a saucepan it should be a very fine purée, almost liquid. In another saucepan, reheat the spring onion compote. Put a little olive oil into a non-stick frying pan. While it is heating, remove the langoustines from the mint oil, thread them onto the skewers in threes and season with fine salt. Place a pastry cutter on each plate. Spoon a layer of spring onion compote inside, then top with a layer of petits pois cream and keep the plates warm. Next, add the langoustines to the hot frying pan and cook for about 3-4 minutes in total, or until coloured on both sides (don't overcook them; they should stay translucent in the middle). Remove the pastry cutters from the plates. Take the langoustines off the skewers and arrange three on each stack of spring onion compote and petits pois cream. Season with fleur de sel, scatter over the liquorice powder and serve immediately.","region":"FR"}