Sea bream tartare, asparagus, little gem salad
by Martin Wishart
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Ingredients
Fish & Shellfish
400g of sea bream fillet, skin and pin bones removed
Oils & Vinegars
1/4 tsp white wine vinegar
1 tbsp of extra virgin olive oil, good quality
Fruit & Vegetables
2 tbsp of lime juice, fresh
1 celery stick, small
1 carrot, small
1 shallot, small, peeled and finely diced
12 asparagus spears, cut diagonally
1 tbsp of lemon juice
Store Cupboard
3g of wasabi paste
salt
pepper
Salad & Fresh Herbs
1/2 tbsp of parsley, finely chopped
1 little gem lettuce
Dairy
2 tbsp of créme fraiche
2 tbsp of natural yoghurt