Fera whitefish

8 Fera fillets

200g cooking salt

400g duck foie gras terrine

(If you cannot find whitefish, replace with haddock or smoked eel.)


Apple caramel

6 Granny smith apples 


Apple jelly

100g organic apple juice

1 Gelatin leaf  (2g)



1 teaspoon of pink pepper



Fera whitefish with duck foie gras 

Cover the fillets of fish with cooking salt for 20 minutes. Rinse, Pat dry and smoke them (ask your fishmonger). Leave in the refrigerator for 24 hours and cut into very fine slices.

In a framework, put a thin layer of foie gras, smooth, and then place thin slices of smoked fera. Repeat three times to finish with a layer of foie gras. Cover with a cooking film and press for 24 hours in the refrigerator.


Caramel apples

Put the apples in a centrifuge with the skin. Heat the juice, reduce and foam. You must obtain a syrupy appearance.


Apple jelly

Heat the apple juice. Add soaked gelatine, keep it in a small container in a cool place.    



Cut slices of the foie gras and fera in the framework. Using a brush, draw on the plate a large band with the apple caramel, then place a slice of foie gras and fera. Decorate with match sticks of apples, diced apple jelly juice, red berries and flowers.



Find out more about Sophie Bise on her chef's profile, and about L'Auberge du Père Bise at