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The principle of the section “Small dishes on the screen”? A seasonal product, a manufacturer and a recipe devised by a chef. Stop, Saturday 28 May, at Lake Annecy to discover féra, an iconic fish of high-altitude lakes.
Féra, a freshwater fish, hides under turquoise waters in an environment surrounded by mountains: Lake Annecy (Haute-Savoie). Emmanuel Clerc is one of two professional fishermen on the lake. He is, that morning, accompanied by his friend Gilles Nulli, restaurant owner in Saint-Jorioz (Haute-Savoie). The emblematic type is preserved and the fisherman describes his meat as “very sensitive”.
To get the most out of fish, you should not waste any minutes. “It is very important to prepare them as soon as possible. So it is much easier, the fish is much stronger and you can shred it much better, fillet it.” explains Gilles Nulli. The chef, Frédéric Giguet, never tires of working with this product. “We are really lucky to have this”, he said. Féra is prepared here in the meunière style: the fillets are turned into flour, before being cooked in a pan with butter.