Sea bream tartare, asparagus, little gem salad

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This delightful sea bream tartare recipe makes the most of seasonal fish and vegetables to create a light, refreshing starter for a dinner party.

First published in 2017

Ingredients

Metric

Imperial

Sea bream tartare

Salad

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
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
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
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
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
First published in 2017

Although steeped in the techniques of the classical French kitchen, Martin Wishart’s culinary imagination has a distinctly contemporary edge.

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