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":"Fillet of line-caught sea bass Dugléré","ingredients":"For the recipe : line caught sea bass,olive oil,butter for the pan,butter,shallots,fennel,green tomatoes,garlic,rancio wine,white chicken stock,calf's foot jelly,flat-leaf parsley,red tomatoes,fleur de sel,coarsely ground pepper,basil,tomatoes,tomato confit petals,white mushrooms,confeit shallot bulbs,baby spinach,butter","instructions":"Scale and clean the fish. Remove the head and tail. Carefully separate the fillets from the backbone and lift them out. Eliminate any pin bones and skin. Trim the fillets to keep only the white flesh. Your fishmonger can assist with this as well. Slice four 150g - 5.29 ounce steaks from the thickest parts of the fillets and set them aside in the refrigerator.\nIn a Dutch oven (cast-iron casserole), heat a dash of olive oil along with a pat of butter. Add the fish head, cut it into two pieces, and brown it before removing it from the pot. Peel and slice the shallots, wash and slice the fennel, and chop the green tomatoes. Sweat the shallots, two unpeeled garlic cloves, the fennel, and green tomatoes together. Deglaze with the wine and let it reduce by half. Moisten with the white chicken stock and add the calf's foot jelly. Incorporate the parsley stems and simmer for 45 minutes. Strain through a fine conical strainer (sieve) into a bowl.\nPreheat the oven to 180°C - 350°F (gas mark 4). Halve the red tomatoes, drizzle generously with olive oil, and season with fleur de sel. Arrange them in a roasting pan with the cut side down. Add the remaining unpeeled garlic cloves, cover with aluminum foil, and roast in the oven for 1 hour 30 minutes. Afterward, add the filtered sauce to the pan and season with coarsely ground pepper and basil. Return to the oven to infuse for 20 minutes. Strain through a drum strainer (sieve) and filter using a fine conical strainer. Transfer the sauce to a sauté pan and thicken it with the 100g - 3.53 ounces (7 tablespoons) of butter.\nPeel the tomatoes and cut them into strips approximately 5mm - 3/16 inch wide and 3cm - 1 1/4 inches long. Prepare 12 strips per person. Cut each tomato confit petal into strips of equal length. Quarter the mushrooms. Julienne the shallot confit bulbs. Rinse the spinach carefully, cut off the stems, remove the central rib with a knife, and drain and dry on a cloth. Set aside 12 of the most attractive whole leaves for plating. In a sauté pan, melt 10g - 0.35 ounces (3/4 tablespoon) of butter and sauté the spinach for 10 seconds. Season with fleur de sel and pepper, then set aside. At the last moment, melt the remaining 20g - 0.71 ounces (1 1/2 tablespoons) of butter in a sauté pan and cook the mushrooms for 5 minutes. Season the raw tomato strips with fleur de sel and add the tomato confit petals. Season with a twist of the pepper mill and let cool slightly.\nBrush the fish fillets with olive oil and cook briefly in a nonstick skillet or frying pan. Season with fleur de sel and a twist of the pepper mill. Plate each steak, arranging the garnish on one side. Combine the julienned shallots with the sauce and generously cover the dish with it. Decorate with the fresh spinach leaves.","region":"FR"}