Ingredients to serve four
- 2 fillets of fera from Lake Geneva
- Clarified butter – 200 g
- Cultured mussels – 500 g
- 1 shallot
- 1 clove of garlic
- Parsley – 20 g
- White wine – 1 glass
- Cream – 50 g
- Vin jaune – 10 g
- Chickpeas – 200 g
- Valais bacon – 100 g
- Monarq Sevruga caviar – 125 g
For the fera:
- Remove the skin and the fishbones.
- Cut the fillets in two and poach in the clarified butter at 55 degrees for around 4 minutes.
For the mussels:
- In a mixing bowl, marinate the mussels with the white wine, shallot, parsley, garlic and half a glass of water.
- Heat a casserole dish and pour in the mussels and their marinade. Cover and wait until the mussels have opened up.
- Strain the mussels and keep the liquid.
- Shell the mussels and set them to one side.
- Reduce the liquid from the mussels with the cream until it has halved in volume, add the vin jaune and a knob of butter.
- Add the shelled mussels and chives.
- Cut the bacon until small cubes and add to the sauce at the last minute.
For the chickpeas:
- Soak the dry chickpeas in water overnight, then rinse them.
- Cook on low heat in stock until they are tender.
- Pour the stew and chickpeas onto the plate.
- Add a few drops of olive oil.
- Place the fera on top, garnished with a generous quenelle of around 30 grams of Monarq Sevruga caviar.
Recipe by Jacopo Romagnoli, Chef du restaurant Café de la plage au Grande théâtre de Genève