BORAGE

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Ingredients:

> 4 fera fillets, en chopped
> 2 shallots, finely chopped
> A few chive springs, finely chopped
> 4 tsp smoked fera eggs
> 1 handful of organic borage flowers
> Juice of 1 lemon
> 5 cl olive oil
> Salt & pepper

1 | Mix all the ingredients 5 minutes before serving.

2 | Season to taste.

Ingredients:

> 1 big cassava root
> 300 gr oranic borage leaves, blanched and drained
> 1 tbsp mustard seeds
> ½ tsp turmenic
> 1 tbsp butter
> Rape oil
> Salt & pepper

1 | Peel the cassava and remove the central fiber.

2 | Cut it in large pieces and cook 1 hour in salted water.

3 | Drain and mash.

4 | Season to taste, add the blanched borage leaves, the butter and mix well.

5 | A partir de ce mélange, former des boulettes de 4 cm de diamètre.

6 | Flatten with the palm of your hand as finely as possible to form regular patties.

7 | Fry the pancakes in the rape oil until golden brown.

› Dress the tartar using a cookie cutter.

› Make a quenelle of the smoked eggs and place it on the tartar.

› Serve with warm cassava pancakes.

› Decorate with eatable borage flowers.