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":"Braised turbot steak with blanquette sauce and green vegetables The wine vintage champagne","ingredients":"BLANQUETTE SAUCE : 1/2 turbot head from 1 (3kg - 6 pound 10 ounce),500g 1 pound 2 ounces veal breast,1 carrot,1 stalk celery,1/2 fennel bulb,3 white mushrooms,chicken broth,1 bouquet garni,salt,freshly ground pepper,juice of 1 lemon\nFISH : olive oil,butter (1 1/2 tablespoons),garlic\nGREEN VEGETABLES : medium green asparagus spears,peas,broccoli,green beans,sucrine (boston or little gem) lettuce heart,baby spinach,olive oil,butter,white chicken stock,shelled baby fava beans,salt\nFINISHING : whipped cream","instructions":"PREPARE THE BLANQUETTE SAUCE.\nOne day prior, cut the head off the turbot and halve it; keep the remaining turbot covered in plastic wrap in the refrigerator.\nRemove impurities from the head by soaking it in cold water for 12 hours in the refrigerator.\nOn the day of serving, blanch the veal breast for 3-4 minutes.\nPeel and dice the carrot, chop the celery, and slice the fennel; carefully clean, peel, and slice the mushrooms.\nOnce the veal is done blanching, rinse it under water.\nCombine the vegetables, half of the fish head, and veal in a Dutch oven, adding chicken broth to cover and the bouquet garni.\nSeason with salt and pepper to taste.\nCook over medium heat for 45 minutes, skimming frequently.\nAfter cooking, strain the liquid through a conical strainer into a saucepan and reduce it until thickened, then incorporate the lemon juice.\nPREPARE THE FISH.\nPreheat the oven to 160°C - 325°F (gas mark 3).\nPrepare the turbot: Remove the fins, scale and clean the fish, then cut off the tail and halve it along the backbone.\nCut out 280g - 9.88 ounce fillet steaks and use a filleting knife to remove the skin.\nHeat the olive oil in a Dutch oven and sear the steaks on their cut sides.\nAdd the butter and garlic, and baste the steaks.\nFinish cooking the steaks by braising for 8 minutes in a portion of the blanquette sauce.\nPREPARE THE GREEN VEGETABLES.\nBoil the asparagus, peas, broccoli, and green beans separately in a saucepan with salted water.\nSet them aside.\nRemove the stems from the lettuce and spinach leaves, and gently wash the leaves; set aside.\nCut the tips off the asparagus, set aside, and puree the remaining spears; set aside.\nIn a sauté pan, sweat the asparagus tips, peas, broccoli, and green beans in the olive oil for 5 minutes, without browning.\nAdd the butter and chicken stock, cover with a lid, and cook for another 5 minutes.\nWhen the vegetables are coated, add the fava beans.\nIncorporate the contents of the pan with the asparagus puree, then add the spinach.\nAdjust the seasoning with salt as needed.\nFINISHING.\nArrange the green vegetables at the bottom of a serving dish and place the turbot steaks with garlic on top.\nFinish by adding the lettuce leaves.\nGently fold the whipped cream into the remaining blanquette sauce and drizzle it over the steaks.\nServe the remaining sauce on the side.","region":"FR"}