Fera with Beaufort recipe
- 4 smoked fera fillets
- 4 thin slices Beaufort cheese
- 4 Charlotte potatoes
- 25cl Roussette (Savoy white wine)
- 1dl olive oil
- 2 shallots
- 4 blades white chive
- Dozen pink peppercorns to garnish
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.
Trim the fish, add a slice of cheese on each fillet, bake under a grill at around 220°C. Plate up and enjoy!