Fera with Beaufort recipe
Origin :
Alpes du Nord
Some history
Savoy cheeses have always been part of the most prestigious tables: Beaufort de la Chambre is served at the Elysée Palace, Persillé de Tignes at the White House. And the Vacherin d'Abondance was served to the antipope Clement VII (1342-1394) at the court of the popes in Avignon!
Ingredients
- 4 smoked fera fillets
- 4 thin slices Beaufort cheese
- 4 Charlotte potatoes
- 25cl Roussette (Savoy white wine)
- 1dl olive oil
- 2 shallots
- 4 blades white chive
- Dozen pink peppercorns to garnish
- salt, pepper
Preparation
Cook the potatoes in their skins then cut into round slices.
Next, marinade them in the olive oil, white wine, chopped shallots, chopped chives, salt and pepper.
Trim the fish, add a slice of cheese on each fillet, bake under a grill at around 220°C.
Plate up and enjoy!
Wine suggestion
Chignin Bergeron