4 filets of féra fish

Olive oil

Espelette pepper


1 slightly stale bread

2 carots, with tops

2 radishes

1 green asparagus

½ avocado

1 blanched tomato, cut julienne

100g mesclun salad, dill, chervil and rocket


Juice of 1 lemon

Olive oil

Espelette pepper


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.

Féra tartar

Dice the Féra’s meat into small cubes. In a salad bowl season with olive oil, salt and Espelette pepper. Add the brunoised vegetables.

To Serve

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.