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Ingredients / Serves 4
2 char fillets
2 fera (broad whitefish) fillets
20 perch fillets
1 litre of garlic
8 egg yolks
8 stoned olives
4 mini fennel bulbs
Add the finely chopped cloves to the fish stock. Poach the char and whitefish for several minutes.
Leave them to drain on a cloth. Fold cream into the fish stock and the egg yolks.
Cook the mixture "à la nappe" (see below), just like custard. Pass through a conical strainer and maintain the heat without boiling. Dust the perch fillets with flour, fry them in olive oil, and leave to drain on a cloth.
Lay out the cooked whitefish and char in a soup plate. Top with sauce. Add perch fillets, a few diced tomato cubes, the sliced olives, and the thinly sliced fennel.
Serve the boiled potatoes with croutons and garlic bread.
"À la nappe" cookery involves heating gently while stirring continuously with a spatula. Once the mixture forms a complete film on the spatula, it is said to be cooked "à la nappe" (in a layer).
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