400g of sea bream fillet, skin and pin bones removed
1/4 tsp white wine vinegar
2 tbsp of lime juice, fresh
3g of wasabi paste
1 celery stick, small
1 carrot, small
1 shallot, small, peeled and finely diced
1/2 tbsp of parsley, finely chopped
2 tbsp of créme fraiche
1 tbsp of extra virgin olive oil, good quality
salt
pepper
Salad
12 asparagus spears, cut diagonally
2 tbsp of natural yoghurt
1 tbsp of lemon juice
1 little gem lettuce
salt
Method
1
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
2
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
1 carrot, small
1 celery stick, small
3
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
400g of sea bream fillet, skin and pin bones removed
pepper
salt
4
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
5
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
salt
12 asparagus spears, cut diagonally
6
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
1 little gem lettuce
2 tbsp of natural yoghurt
1 tbsp of lemon juice
7
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