Main course

Fillet of Féra du Lac Léman (white lake fish), Bistort, Knotweed, Lovage and Sorrel


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Fillet of Féra du Lac Léman (white lake fish), Bistort, Knotweed, Lovage and Sorrel
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A recipe for white lakefish by chef Stéphane Décotterd with herbs and leaves.

Lovage Sauce
Knotweed Fritters
Knotweed leaves in oil
For the Fere du lac
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  • Recipe category Main course
  • Recipe yield 1

To make the lovage sauce:

Make a reduction with the vinegar, wine white and shallots. Add the concentrated fish stock and the cream, reduce to ¾ of the volume. Mix with the soft-boiled egg, the leaves of knotweed and lovage. Add a small knob of butter and finish with a drop of lemon juice.

Knotweed leaves Fritters:

Pass the leaves through the milk, then the flour. Remove the excess flour and fry in an oil bath at 160C. Drain, then allow to drain further on absorbent paper.

Knotweed leaves in oil:

Blanch the knotweed leaf quickly in salted boiling water. Cool in the ice, then drain. Brush generously olive oil.

Cooking the fera lake fish

Butter a gratin dish, place the filet of fera flesh side and cover with cold fish. Bake for about 10 minutes in a oven preheated to 80C. Drain the fish, slice into portions and baste generously with salted butter.


Overcome the fillet of fish with the leaves oxalis and a small borage flower. Place on the plate with a sheet of knotweed, borage and a marinated leaf. Add a spoon of sauce and serve stay in a sauce boat.

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