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Fish in green sauce
A 9:16 storyboard, 91 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.
Scene 1 · hook · 4s
Hook
Shot. Open tight on the finished Fish in green sauce, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.
Voiceover. Fish in green sauce. Fish in green sauce (paling in 't groen), a Flanders dish from Belgium. Here is the whole thing, one move at a time.
On screen. Fish in green sauce
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Fish in green sauce, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Fish in green sauce. Fish in green sauce (paling in 't groen), a Flanders dish from Belgium.
On screen. Fish in green sauce
Scene 3 · ingredients · 6s
Mise en place
Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.
Voiceover. Set out white fish fillet, spinach, dill, flat-leaf parsley, white vinegar. Measure before the pan is hot.
On screen. Mise en place
Scene 4 · equipment · 5s
Equipment
Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.
Voiceover. You need Heavy pot, Scale, Wooden spoon, Ladle.
On screen. Heavy pot · Scale · Wooden spoon
Scene 5 · step · 7s
Step 1
Shot. Fish in green sauce: weighed ingredients beside the heating pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Heat 5 min in real time.
Voiceover. Set out a scale and the equipment for Fish in green sauce. Heat to a quiet simmer, about 195°F / 90°C and give it 5 minutes so the surface is actually hot. Weigh white fish fillet, spinach, dill, flat-leaf parsley, white vinegar, egg, unsalted butter, kosher salt. Fish in green sauce is cooked in Flanders as its own plate, not as a copy of a restaurant menu. Poach white fish and finish it in a green herb sauce sharpened with vinegar. White fish stands in for eel. Amounts are for 4 from foods this library can count.
On screen. Set out a scale and the equipment… · Heat 5 min
Scene 6 · step · 6s
Step 2
Shot. Fish in green sauce: ingredients prepped and the pan at heat. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Fish in green sauce is cooked in belgium. Also called paling in 't groen. Add the herb at the end so it stays green and fragrant.
On screen. Fish in green sauce is cooked in belgium. Also…
Scene 7 · step · 7s
Step 3
Shot. Fish in green sauce: aromatics and the main ingredient in the pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Build the base in real time.
Voiceover. Cook the aromatics first, then the main ingredient for Fish in green sauce, until the edges take a little color. Tomato sauce is ready when it looks darker and a spoon leaves a brief line.
On screen. Cook the aromatics first, then the… · Build the base
Scene 8 · step · 7s
Step 4
Shot. Fish in green sauce: simmering or roasting until the cue. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Simmer 23 min in real time.
Voiceover. Add the remaining weighed foods and cook Fish in green sauce at a quiet simmer, about 195°F / 90°C. Start checking at 23 minutes. Fish in green sauce is done when the thickest piece yields to a fork and the liquid is quiet, not at a hard boil.
On screen. Add the remaining weighed foods and… · Simmer 23 min
- 🇧🇪 BelgiumWestern Europesig-belgium-fish-in-green-sauce-sig-belgium-fish-in-green-sauce-9
Step 5
step · belgium
Scene 9 · step · 6s
Step 5
Shot. Fish in green sauce: checking the center for doneness. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Check the center of Fish in green sauce, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
On screen. Check the center of Fish in green sauce, not…
- 🇧🇪 BelgiumWestern Europesig-belgium-fish-in-green-sauce-sig-belgium-fish-in-green-sauce-10
Step 6
step · belgium
Scene 10 · step · 7s
Step 6
Shot. Fish in green sauce: rested and ready to plate. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Rest 5 min in real time.
Voiceover. Rest Fish in green sauce for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in belgium, with the sauce or garnish that belongs to it. Film Fish in green sauce in this shot order and no other: fish just turning opaque and flaking; a thermometer in the thickest center; batter or dough smoothed to the corners; citrus cut and squeezed off heat. Slate words for the editor: ramekin, ribbon, kilnfire, ember, violet, oven, nappe, hearthside, birch, sable.
On screen. Rest Fish in green sauce for 5… · Rest 5 min
Scene 11 · doneness · 6s
How you know it is done
Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.
Voiceover. Fish in green sauce is done when the thickest piece yields to a fork and the liquid is quiet, not at a hard boil.
On screen. Doneness
Scene 12 · mistakes · 7s
If it goes wrong
Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.
Voiceover. Fish in green sauce looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes. Fish in green sauce turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
On screen. Common fixes
Scene 13 · storage · 5s
Cooling and storage
Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.
Voiceover. Cool Fish in green sauce, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
On screen. Storage
Scene 14 · nutrition · 5s
Nutrition lower third
Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.
Voiceover. One serving is about 116 calories, with 16.2 grams of protein. Pai marks it Moderate.
On screen. 116 kcal · 16.2 g protein · Moderate
Scene 15 · plate · 5s
Plate and close
Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.
Voiceover. Serve 4 plates. Eat while it is at its best.
On screen. Fish in green sauce
Scene 16 · cta · 4s
Close
Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.
Voiceover. Cook Fish in green sauce from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.
On screen. Cook it from the recipe
Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.