Lake Annecy whitefish Slightly smoked, with duck foie gras and Granny Smith apples
•Slightly smoked whitefish with duck foie gras. •Cover the whitefish fillets with coarse salt for 20 minutes. Rinse, wipe and smoke (ask your fishmonger). Refrigerate for 24 h. Cut into thin slices. Grab a mold and make a thin layer of foie gras at the bottom. Smoothen the top, then place the thin slices of smoked whitefish on top. Repeat 3 times, then finish with a layer of foie gras. Cling wrap, place in a press and refrigerate for 24 h. Apple caramel •Toss the Granny Smith apples into the centrifuge (with skin). Reduce the resulting apple juice. Skim. The result should have the consistency of a syrup. Apple jelly •Heat up the apple juice. Add the tempered gelatin. Strain and place in a small container. Refrigerate. Plating •Cut the foie gras / whitefish millefeuille into slices. Use a brush to trace a line of apple caramel on the plate, then place the millefeuille slices. Garnish with a few thin apple slices, cubes of apple jelly, red berries and flowers.