Féra tartar with crunchy vegetables recipe

Tartare de féra, légumes croquants
Preparation time
20 min
Cooking time

Some history

The Coregonus Fera was a deep water fish that disappeared from Lake Geneva in the 1920s. Today, the term ‘féra’ is used to mean the vendace. This wonderful delicacy was reintroduced into Lakes Geneva, Joux and Annecy. It can now be found on the most elegant fine dining tables thank to its delicate, firm flesh.

Ingredients

The tartar:

  • 600g féra fillets
  • 2 tablespoon of olive oil
  • 1 lemon
  • salt, pepper
  • 200g of cream cheese
  • 1 bunch of chervil
  • Tarragon
  • 1 shallot

 

The vegetables:

  • 4 carrot tops
  • 4 pink radishes
  • 4 green asparagus spears
  • 1 courgette
  • 1 stalk of celery

Preparation

Finely dice the féra, then season: salt, pepper, olive oil and lemon.

Prepare and season the cottage cheese: salt, pepper, chervil, minced shallot, chopped tarragon.

Mix the two mixtures together.

Peel and cut the smaller vegetables in two.

Place the tartar of féra in a bowl.

Lay the crunchy vegetables evenly on top of the tartar, and serve.

 

 

Thanks : 

Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix



Wine suggestion

Chignin-Bergeron
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