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
• Chives
• Chickpeas – 200 g
• Valais bacon – 100 g
• Monarq Sevruga caviar – 125 g

Instructions

For the fera:

1. Remove the skin and the fishbones.
2. Cut the fillets in two and poach in the clarified butter at 55 degrees for around 4 minutes.

For the mussels:

1. In a mixing bowl, marinate the mussels with the white wine, shallot, parsley, garlic and half a glass of water.
2. Heat a casserole dish and pour in the mussels and their marinade. Cover and wait until the mussels have opened up.
3. Strain the mussels and keep the liquid.
4. Shell the mussels and set them to one side.
5. Reduce the liquid from the mussels with the cream until it has halved in volume, add the vin jaune and a knob of butter.
6. Add the shelled mussels and chives.
7. Cut the bacon until small cubes and add to the sauce at the last minute.

For the chickpeas:

1. Soak the dry chickpeas in water overnight, then rinse them.
2. Cook on low heat in stock until they are tender.

Assembly:

1. Pour the stew and chickpeas onto the plate.
2. Add a few drops of olive oil.
3. 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