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How does the “Small dishes on the screen” section work? Seasonal product, producer and recipe invented by the chef. Stop, Saturday, May 28, at Lake Annecy to discover the fera, the emblematic fish of the high lakes.
Fera, a freshwater fish, hides in turquoise waters surrounded by mountains: Lake Annecy (Haute-Savoie). Emmanuel Clerk is one of two professional fishermen on the lake. That morning he is accompanied by his friend Gilles Nulli, owner of a restaurant in Saint-Jorio (Haute-Savoie). The symbolic aspect is preserved and the fisherman describes its meat as “very sensitive”.
To get the best out of your fish, you don’t have to waste a minute. “It is very important to prepare them as soon as possible. It’s much easier this way, the fish turns out to be more elastic, and it can be better cut into scales, cut into fillets, ” explains Gilles Nulli. Chef Frédéric Giguet never gets tired of working with this product. “We are very lucky to have this”, he said. Feru is cooked here in Meniere style: the fillet is rolled in flour, and then fried in a frying pan in oil.