Sea bream tartare, asparagus, little gem salad


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Sea bream tartare


To begin, whisk together the olive oil, vinegar, wasabi paste, lime juice in a bowl and set aside
  • 2 tbsp of lime juice, fresh
  • 1/4 tsp white wine vinegar
  • 3g of wasabi paste
  • 1 tbsp of extra virgin olive oil, good quality
Peel and wash the celery and carrot and cut them into a fine dice. Bring a small pan of salted water to the boil and cook for 2–3 minutes so they just have a slight bite to them. Drain and set aside to cool
To make the tartare, cut the sea bream fillets into 5mm thick slices then cut the slices into a 5mm dice. Place the chopped fish in a cold bowl and season with salt and pepper
Add the chopped shallot, parsley, cooked vegetables and crème fraiche. Add the wasabi and olive oil mixture, mix everything together and taste to check the seasoning
  • 2 tbsp of créme fraiche
  • 1 shallot, small, peeled and finely diced
  • 1/2 tbsp of parsley, finely chopped
Blanch the asparagus in salted boiling water for 1–2 minutes until tender, then plunge into iced water to stop the cooking process. Drain and set aside
To serve, place a large spoonful of the tartare in the centre of a cold plate. Mix together the yoghurt and lemon juice, drizzle over the lettuce and mix to coat
Spoon the tartare onto plates and arrange the lettuce leaves alongside. Finish with the asparagus spears and drizzle over any excess yoghurt and lemon dressing and serve
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