Preparation
Step 1: Preparation of the tartare:
- Cut the fish into very fine brunoise.
- Put them in a mixing bowl .
- Remove the zest from the limes as well as the segments which will be lightly crushed .
- Add the finely diced green asparagus , the olive oil , the grated ginger and the chopped spring onion .
- Adjust the seasoning and add the mayonnaise .
- Keep cool .
Step 2: Assembly and finishing:
- Pour the cold asparagus velouté into the bottom of the plate .
- In a 10 cm circle , arrange the tartare .
- On top , place the herb sprouts , the onion pickles and a few drops of olive oil .
Step 3: Preparation of the asparagus velouté:
- Peel and cook the asparagus in English style until cooled.
- Take the tips which you will keep for dressing .
- In a blender bowl , put the asparagus with vegetable broth , the liquid cream and mix until you obtain a very smooth mixture .
- Adjust the seasoning .
- And book in the cool
