fbpx Féra tartar with crunchy vegetables recipe

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 Léman in the 1920s. Today, the term ‘féra’ is used to mean the vendace. This wonderful delicacy was reintroduced into Lakes Léman, 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 of filet of féra
  • 2 tbsp. 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

The tartar: 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.

 

To serve: 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.



Wine suggestion

Chignin-Bergeron
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