Escabeche of Lake Geneva Féra, crunchy vegetables recipe
Used all around the Mediterranean see, escabèche sauce is poured onto the fish, wich has been marinated the cooled. It is stored cold and eaten in summer for its coolness. Here, we have reworked the recipe by uisng a lake fish.
- Fera Fillets
For the escabèche:
- ½l olive oil
- 15cl water
- 30cl Sherry vinegar
- 15g of salt
- ½ onion
- 1 carrot
- 1 garlic
For the crunchy vegetables:
- 4 minis fennel bulbs
- 4 minis carrots
- 4 minis turnips
- 4 minis onions
Adapt the vegetables to the seasons.
Preparation of the escarbèche:
Dice the vegetables.
Boil olive oil, vinegar, water, salt, garlic and laurels together.
Cook the vegetables for 2 to 3min in the mixture.
Pour over the fish fillets.
Put a plastic wrap and leave it to cool.
Preparation of the vegetables:
Chop all the vegetables very finely.
Season with the fish gravy and serve.
Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix.