4 filets of féra fish
1 slightly stale bread
2 carots, with tops
1 green asparagus
1 blanched tomato, cut julienne
100g mesclun salad, dill, chervil and rocket
Juice of 1 lemon
2tbsp brunoised tomatoes
1tbsp brunoised beans
Aged balsamic vinegar
Fleur de Sel
Remove the crust from the bread. Using a fine slicer, cut the bread into slices of 2mm thick. Brush generously with olive oil. Cut the pieces of bread into strips of 2cm wide and 13cm long. Around metal circles of 3.5cm in diameter, wind each strip. Cook for 4 to 5 minutes in a preheated oven of 180C. Cool, unmould and keep to one side.
Dice the Féra’s meat into small cubes. In a salad bowl season with olive oil, salt and Espelette pepper. Add the brunoised vegetables.
Place a circle of bread in the centre of a plate. Garnish with the tartar of Féra. Season the vegetables with lemon juice and olive oil and top the tartar liberally. Sprinkle a few sprigs of salad and herbs, drizzle with the beans vinaigrette and a dash of balsamic vinegar. Complete with a few grains of fleur de sel.