Preparation
For the Fera:
Remove the skin and bones from the fish. Cut the fillets in half and poach them in clarified butter at 55°C for about 4 minutes.
For the mussels:
In a mixing bowl, marinate the mussels with white wine, shallot, parsley, garlic, and half a glass of water. Heat a saucepan and pour in the mussels and marinade. Cover and wait until the mussels open. Strain the mussels and keep the liquid. Shell the mussels and set aside. Reduce the mussel juice with cream by half, add the yellow wine and a knob of butter. Add the shelled mussels and chives to the mixture. Dice the bacon and add it to the sauce at the last minute.
For the chickpeas:
Soak the dry chickpeas in water overnight, then rinse them. Cook slowly in a broth until they become tender.
Assembly:
On the bottom of the plate, pour the mussel stew and chickpeas. Drizzle with olive oil. Place the Fera topped with a generous quenelle of Monarq Sevruga caviar, approximately 30 gr.
Recipe created by Jacopo Romagnoli, Chef at Café de la Plage restaurant at the Grand Theatre of Geneva.
