Smoked lake féra, peas with Antésite

• 1 fera of about 1kg
• 8 candied tomatoes
• 4 handfuls of fresh peas
• 8 cloves of garlic
• 1 carrot
• 1 onion
• 1 bouquet garni
• 2 glasses of white wine
• 1 tsp of each of these whole spices: coriander, star anise, fennel, cinnamon, turmeric
• 1 tbsp Lapsang Souchong smoked tea
• 2 shallots
• 1 tsp Antésite Réglisse Anise
• 1 tsp sugar
• 20g butter
• Olive oil
• Fresh coriander

Recipe instructions:

1. Gut the fish and remove the fillets, keeping the skin. Cut each fillet into two equal portions. Prepare a fish stock: brown the diced carrot and onion in a little olive oil. Add the fish trimmings (head and bones), deglaze with 1 glass of white wine. Add the bouquet garni and smoked tea and cover with water. Leave to simmer for 15 minutes over low heat. Strain.
2. Separate the garlic cloves, cook them in their skin for 30 min in the oven at 200° with a little olive oil, salt and pepper in aluminum foil.
3. Shell the peas and glaze them by cooking them for about ten minutes with a little water, butter, sugar, salt and pepper. Add the Antésite and continue cooking until the peas are tender.
4. Slice the shallots and brown in a little olive oil with the whole spices. Add the white wine, reduce then add the filtered stock. Bring to the boil and leave to infuse for about 15 minutes. Filter. Adjust the seasoning.
5. When ready to serve, reheat the peas and arrange them in soup plates with the candied garlic and candied tomatoes. Drizzle with hot spiced smoked stock and finally arrange the seasoned fish fillets cooked in a pan on one side on the skin for about 8 minutes, with a little olive oil. Sprinkle with coriander leaves.