Domaine de la Mordorée distributed in the French speaking Switzerland by Mathieu SA à Aclens VD

		Recipe created by chef Alban Mestre from Tiffany Bar Restaurant , Hôtel Tiffany 6, rue de l'Arquebuse 1204 Genève

Recette en français - Rezept in Deutsch

Fera Tartare and Tavel Mordorée

Recipe created by chef Alban Mestre from Tiffany Bar Restaurant

 

Ingredients for 4 people For the tartare Léman Féra (whitefish ): 600 grams (1.5 lb) An orange A grapefruit Half a lemon Half bunch of chives 50 ml (3 tbsp) olive oil A few sprigs of chervil for garnish salt and freshly ground peppe For the Tavel jelly 300 ml (scant 3 cups) Tavel Mordorée 4 mint leaves 10 g (1.5 tsp) sugar half a turn of the pepper mill 1.5 gelatin sheets For the chutney 150g (6 oz) gooseberries 20 g (5 tsp) sugar 50 ml (3.5 tbsp) Tavel Mordorée

Making the Tavel Mordorée jelly Reduce the Tavel wine by half with some sugar, mint and pepper. Add gelatin softened in cold water, then filter through a fine strainer and pour the jelly onto the plates, let jelly set about 1 hour in the fridge. Making the gooseberry chutney Make a light caramel with sugar, remove stems and add the gooseberries, deglaze with Tavel and cook 2 minutes. Keep cool

 

Making the Féra tartare Peel the orange and grapefruit and separate the wedges while removing the white membranes, keep a few wedges for the presentation and cut the rest into small cubes. Remove the fillets of whitefish, remove skin and bones and chop the flesh with a knife. Mix the fish meat with citrus, chopped chives, juice of half a lemon, olive oil, salt and pepper. Dressage Féra tartare Prepare the chutney in small glasses. Using a ring place the tartare in the center of the plates of jelly. Garnish with some citrus wedges and sprigs of chervil.

Serve cold and pair it with Tavel Dame Rousse Mordorée.

 

Recipe created by chef Alban Mestre from Tiffany Bar Restaurant , Hôtel Tiffany 6, rue de l'Arquebuse 1204 Genèvee Tél. +41 22 708 16 16 www.tiffanyhotel.ch