Food & Drink, Recipes
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Tartare of Lake Leman “féra” with chilli by Chef Olivier Martin of the Auberge de Bogis-Bossey

tartare de fera
tartare de fera

Tartare of Lake Leman “féra” (whitefish) with mild chilli peppers and vegetables.

For those in the know, the Auberge de Bogis-Bossey is a little hidden treasure, nestled in a pocket of tranquility just off a busy street in the neighborhood after which it’s named.

A charming facade and bell tower hint at the pleasures on offer in its gourmet restaurant and its laid back café (the Auberge, as its name suggests, also offers lodgings). In the summer months, lunch or dinner on its patio offers shade and relaxation as patrons enjoy items from an excellent à la carte menu or a menu du jour that’s comparable in price to those of other auberges but a distinct cut above in the quality and variety of ingredients, and in flavor, imagination and presentation.

 

Auberge de Bogis Bossey

Summertime meals served on the garden patio of the Auberge make for delicious, languid afternoons and evenings.

Seasonal and locally sourced — of course

As expected from the best in his profession, Chef Olivier Martin favours only the the freshest seasonal ingredients sourced from local producers.

Féra — or whitefish — is a delicate, tasty, white-fleshed fish that’s extremely popular among diners in the area all around Lake Leman, where it’s usually caught, while the mild chilli peppers (piments végétariens) he uses come from nearby Arnex/Nyon. You really can’t get more local than that.

My thanks to Chef Martin for his recipe. Enjoy!

 

Tartare of Lake Leman “féra” with mild chilli peppers 

Serves 4 people as a main or divide the recipe by four for appetisers.
Note: this recipe uses raw fish.

Ingredients:
400g filets of Lake Leman “féra” (whitefish)
50g “brunoise” (a medley) of finely diced carrots, celery and shallots
10g finely sliced mild chilli peppers
Zest and a few drops of juice of 1 lime
4 Tbsp mild olive oil
Salt

Also:
Lettuce leaves and edible flowers
One sheet of puff pastry

Preparation:

  • Important: Be sure to freeze the fish for 24 hours before use to avoid hygiene problems.
  • Remove the skin and bones from the fish (you can ask the fishmonger to do this for you) and dice into 1cm pieces.
  • Remove the seeds from the chilli peppers; chop and add the peppers to the medley of finely diced carrots, celery and shallots.
  •  Mix the fish with the vegetables and season. Gently press the mixture into a form.
  •  Add the lettuce leaves and edible flowers on the side.
  •  Bake two triangles of pastry until crispy; add them to the dish to obtain the look of little sails.

Sources:

Whitefish (féra): Pêcherie Joël Vuadens at Founex
Mild chilli peppers (piments végétariens):  La ferme des Pralies at Arnex/Nyon

 

 

Chef Olivier Martin and the Auberge de Bogis-Bossey.

Auberge de Bogis-Bossey
Chef Olivier Martin
Chemin de la Pinte 1
1279 Bogis-Bossey
Vaud, Switzerland
Tel: +41 22 776 63 26
Fax: +41 22 776 63 27
Email: omartin@auberge-bogis-bossey.ch
Auberge de Bogis-Bossey on Facebook and Instagram

2 Comments

  1. Andrea says

    The photos of that dish make my mouth water. And the locale with its outdoor sitting areas is so inviting. I can easily see myself spending several hours enjoying a delicious meal with some fine wine.

    Like

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