Sea Bream Tartare Recipe - Great British Chefs

Ingredients

• 400g of sea bream fillet, skin and pin bones removed
• 1/4 tsp white wine vinegar
• 2 tbsp of lime juice, fresh
• 3g of wasabi paste
• 1 celery stick, small
• 1 carrot, small
• 1 shallot, small, peeled and finely diced
• 1/2 tbsp of parsley, finely chopped
• 2 tbsp of crème fraiche
• 1 tbsp of extra virgin olive oil, good quality
• salt
• pepper
• 12 asparagus spears, cut diagonally
• 2 tbsp of natural yoghurt
• 1 tbsp of lemon juice
• 1 little gem lettuce