Fera with Beaufort recipe
4 smoked fera fillets
4 thin slices Beaufort cheese
4 Charlotte potatoes
25cl Roussette (Savoy white wine)
1dl olive oil
4 blades white chive
Dozen pink peppercorns to garnish
Step 1: Cook the potatoes in their skins then cut into round slices. Next, marinade them in the olive oil, white wine, chopped shallots, chopped chives, salt and pepper.
Step 2: Trim the fish, add a slice of cheese on each fillet, bake under a grill at around 220°C.
Plate up and enjoy!