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


  1. Whisk together the olive oil, wine vinegar, wasabi paste and lime juice in a bowl and set aside.
  2. Peel and wash the celery and carrot and cut them into a fine dice. Bring a small pan of salted water to the boil and cook for 2-3 minutes so they just have a slight bite to them. Drain and set aside to cool.
  3. Cut the sea bream fillets into 5mm thick slices, then cut the slices into a 5mm dice. Place the chopped fish in a cold bowl and season with salt and pepper. Add the diced shallot, parsley, crème fraîche and cooked vegetables. Add the wasabi and olive oil mixture, mix everything together and taste to check the seasoning.
  4. Blanch the asparagus in salted boiling water for 1-2 minutes until tender, then plunge into iced water to stop the cooking process. Drain and set aside.
  5. Meanwhile, mix together the yogurt and lemon juice, then drizzle it over the lettuce and mix to coat.
  6. Arrange the tartare and lettuce leaves on plates. Finish with the asparagus spears and drizzle over any excess yogurt and lemon dressing to serve.

Recipe by Martin Wishart, courtesy of

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