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":"Quenelles and crayfish Recipe by lucien tendret from 1892","ingredients":"For the recipe : milk,butter, plus,butter, softened*,flour,egg yolks, plus 4 whole eggs,pike fillet,salt,freshly ground white pepper,light cream,crayfish,olive oil,garlic,flat-leaf parsley,fleur de sel,cognac,freshly ground pepper,carrot,onion,fennel,dried fennel stick,butter,tomato paste,dry white wine,thyme,rosemary,saffron threads,light cream,fish stock,whipped cream*","instructions":"PREPARE THE PIKE QUENELLES\nThe day before, heat the milk together with 90g (3.17 ounces; 6 1/2 tablespoons) of butter in a saucepan until boiling.\nSift the flour.\nRemove the saucepan from heat and stir in the flour.\nReturn the saucepan to high heat while mixing continuously.\nWhen the mixture begins to come away from the edges of the pan, remove it from heat and gradually add the egg yolks, one at a time.\nTransfer this mixture (roux) onto a plate and cover it with plastic wrap.\nAllow to cool, then set aside.\nPass the fish through a meat grinder twice, then through a fine strainer.\nIn the bowl of a mixer fitted with a paddle attachment, combine the fish with salt and pepper, mixing well.\nIncorporate 110g (3.88 ounces) of the prepared mixture and mix again, pushing the mixture toward the center of the bowl.\nAdd the whole eggs and continue mixing, then integrate the softened butter.\nFinally, fold in the cream using a spatula.\nTo check the seasoning, lightly salt some water in a small saucepan, poach a teaspoon of the mixture for 5 minutes, then taste.\nAdjust seasoning with more salt and pepper if needed.\nTransfer the remaining mixture to a bowl, cover with plastic wrap, and refrigerate for 12 hours.\nOn the day of serving, form the mixture into 12 quenelles.\nHeat salted water in a large pot. When simmering, add the quenelles and poach for 4 minutes on each side.\nRemove from the water and let them drain on a cloth.\nPREPARE THE CRAYFISH AND CRAYFISH SAUCE\nRinse the crayfish.\nUsing a toothpick, prick the tail fins to extract and remove the black vein.\nSeparate the heads and claws from the tails.\nIn a Dutch oven, fry the tails for 3 minutes in 1 tablespoon of olive oil, along with one crushed garlic clove, the parsley, and fleur de sel.\nDeglaze with 10ml (2 teaspoons) of cognac, season with pepper, and cover with a lid for 5 minutes.\nPeel the tails while they are still warm.\nPreheat the oven to 180°C (350°F).\nCut the heads and claws into pieces.\nPlace the pieces in a Dutch oven or saucepan with the remaining oil and roast in the oven for color.\nPeel and slice the carrot and onion, and slice the fennel.\nBrown the vegetables and dried fennel in another Dutch oven or saucepan with butter and remaining garlic.\nOnce the heads and claws are browned, move them to a different dish with tomato paste and cook until soft.\nFlambé with the remaining cognac and deglaze with white wine.\nReduce the liquid by half, then add enough water to cover the crayfish pieces.\nBring to a boil and skim off any foam.\nAdd the thyme, rosemary, and saffron.\nSimmer for an additional 20 minutes.\nStrain the contents of the Dutch oven into a saucepan, pressing firmly to extract all flavors.\nReduce the sauce by half over medium heat.\nIncorporate the cream and further reduce the sauce to 30ml (2 tablespoons).\nFINISHING TOUCHES\nPreheat the oven to 200°C (400°F).\nArrange the quenelles in a baking dish with 10ml (2 tablespoons) of fish stock at the bottom and place it in the oven.\nAllow the quenelles to swell, then pour the hot crayfish sauce over, adding the peeled crayfish tails and seasoning with pepper.\nReturn the dish to the oven and bake until the quenelles have doubled in size.\nAdd a touch of whipped cream before serving.","region":"FR"}