Fish tartare with green asparagus from Valais recipe | Valais Switzerland
Peel and chop the red onions. Sweat the red onions in a little olive oil, season with salt. When soft, deglaze with the vinegar and red wine. Add the…
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Cooking tools:
- Cake ring
- Microplane
- Pot
- Saucepan
- Skillet
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Wooden spoon
- Spoon
- Peeler
- Stove
- Refrigerator
- Plate
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
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