Fish tartare with green asparagus from Valais recipe | Valais Switzerland

Ingredients

• 200 g trout fillets
• 120 g sea perch fillets
• 4 green Valais asparagus
• 100 g cornichons
• 50 g capers
• 20 g chives
• 1 shallot
• 1 dl orange juice
• 2 cloves black garlic
• Salt
• Pepper
• 2 red onions
• 2 dl Valais red wine
• 2 dl Balsamic vinegar
• 1 dl grenadine syrup
• 1 egg yolk
• 10 g mustard
• 1 lime
• 2 dl rapeseed oil
• 20 g lemon juice
• Olive oil