Whitefish
Clean the whitefish and place the scales under running water for a couple of hours, then dry them in a dehydrator at 50°C for about 5 hours. Once dried and white, fry them in oil at 190°C until golden and crispy. Fillet and debone the whitefish, then marinate it with salt and sugar flavored with dill and parsley stems. Leave to marinate for about 2.5 hours (time depends on fish size). Then rinse, remove the skin and cut into tartare. Season with Granny Smith cut into brunoise and a drizzle of oil.

Terlano Wine Sauce
Purge the whitefish carcasses under running water, toast them in a pan with a little grapeseed oil, then place them on a perforated tray to drain excess fat. Meanwhile, sauté the leek separately, then add the carcasses, beef consommé and ice. Bring to a boil and reduce for about 3 hours. Strain the broth and emulsify with salted butter, finally adding the Terlano white wine.

Press the fish into a 12 cm ring mold and place it on the plate. Add some fried scales, elderberries, wild garlic berries and a few pickled elderflowers. Finish the dish with the Terlano white wine sauce and a few drops of lovage oil.