Ingredients
500 g smoked turbot
1 red onion
3 sticks (ribs) of celery
4 carrots
½ bunch of chervil
1 red pepper
Lettuce
20 green asparagus
200 g green beans
150 g capers
1 dl grapeseed oil
Dressing
100 ml olive oil
Juice of 1 lemon
1 teaspoon of Dijon mustard
Salt and pepper
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See all relevant products for this recipeCooking instructions
Slice and finely dice the pepper, carrots, celery and red onion. Chop up the chervil. Cut the turbot into thin strips. Carefully blend all of this together.
Salad
Blanch the beans in lightly salted water. Cool and slice lengthwise. Use a vegetable peeler or mandoline to cut the asparagus into thin strips and place in iced cold water for about 15 minutes, until they have curled and become crispy.
Drain the capers and dry off any water. Fry in oil until they are crispy and drain off the oil on some kitchen roll.
Dressing
Mix all the ingredients together into a dressing.
Arrange the tartare in the middle of a plate. Arrange the beans, asparagus and fried capers around it and pour over the dressing.
