Loë perch tartare with Valais Williams pear brandy AOP mayonnaise

  • Category


  • Difficulty


  • Nutritional value / pers.

    538 kcal

  • Total time

    38 min

  • Preparation time

    30 min

  • Cooking time

    8 min

Ingredients (4 people)


Crunchy bread base

  1. Use a rolling pin to flatten the slice of bread until very thin.

  2. Cut the bread with a small biscuit cutter. Cut out enough pieces to match the number of tartare portions.

  3. Place the bread discs on a baking tray and bake in the oven at 170°C for about 8 min.

Loë perch tartare

  1. Cut the Williams pear in half lengthways. Remove the core and the pips. Cut one half into small cubes. Set aside.

  2. Cut the perch fillets into cubes and put them in a bowl.

  3. Add the olive oil, a pinch of salt, pepper, and the Williams pear cubes to the fillets. Grate in some lime zest. Mix it all together.

  4. Put the tartare into round silicone moulds or small bowls. Fill to the top and make sure it is compact.

Valais Williams pear brandy AOP mayonnaise

  1. Put the egg yolk and mustard into a bowl. Slowly pour in the rapeseed oil while whisking the mixture.

  2. Once the mayonnaise has thickened, add the brandy to the mixture and whisk until smooth.

To finish

  1. Place the grilled slices of bread on top of the tartares and turn out the moulds. Serve the tartares with the bread on the bottom.

  2. Garnish the tops with a teaspoon of Valais Williams pear brandy AOP mayonnaise.

Recipe by: Pierre Crepaud


Make the mayonnaise easier to prepare by ensuring the egg yolk is at room temperature. The biscuit cutter and tartare moulds should be of similar shape and diameter.

Wine suggestion

Petite Arvine