Sea bream tartare, asparagus, little gem salad Recipe

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To begin, whisk together a tbsp olive oil, 1/4 tsp white wine vinegar, 1/2 tbsp wasabi paste, 2 tbsp of lime juice in a bowl and set aside

Peel and wash a small celery stick  and a small 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

Cut 400 gr sea bream fillets into 5mm thick slices then cut the slices into a 5mm dice. Place the chopped fish in a cold bowl, add 1/2 tbsp wakamé and season with salt and pepper

Add a chopped shallot, 1/2 tbsp chopped parsley, the cooked vegetables and 2 tbsp crème fraiche. Add the wasabi and olive oil mixture, mix everything together and taste to check the seasoning.

Cut 12 spears of asparagus diagonally and blanche in salted boiling water for 1–2 minutes until tender, then plunge into iced water to stop the cooking process. Drain and set aside

Mix 2 tbsp yoghurt, 1/2 tbsp lemon juice, 2 tbsp of olive oil and season with coriander powder, caraway powder and curry Madras. drizzle over the little gem lettuce and serve as shown above.

Or like this in a smaller portion>

Or even as an amuse v

(Here Martin Wishart's original recipe on Great British Chefs)

from simple food, looking good
Sea bream tartare, asparagus, little gem salad Recipe