Alpine fennel with spinach, barbel, and chives recipe.

Cut the fillets into 50 g portions. Soak the fillets in brine for 20 minutes, rinse, and place between cloths.

Make the chive oil by thoroughly blending the ingredients and cook at 80° for 8 minutes. Strain with a fine mesh sieve.

Brush the fillets with some oil and cook at 60° on a covered tray, stopping at a core temperature of 48°. Remove the bones and set aside.

Slice the spinach and sauté quickly in butter, then let it cool. Add chopped chives and diced fennel to the spinach and bind with chive oil. Reserve a few nice spinach leaves.

Recover fermentation water and combine it with butter and milk to achieve a coating texture.

Mix equal parts chive oil and alpine fennel vinegar.

Brush the vinaigrette over the fish, then place the bed of spinach in the center of a large black plate. Gloss the spinach leaf and place it on the filet. Serve the sauce in a saucier.

To finish