Sea bream tartare, asparagus, little gem salad

4
30 minutes

Ingredients

Sea bream tartare

  • 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