Char tartare on a warm asparagus salad
Tillredning
Peel the asparagus, cut into large pieces and sauté in a little olive oil. Cut the char into 1 cm cubes and season to taste with the juice of 1 lemon, the grated zest of half a lemon, salt, pepper, olive oil and dill. Add the remaining lemon juice to the asparagus pan along with the tomatoes and parsley and toss them all together. Arrange the tartare and warm asparagus on a plate.
Serves 4
- 2 char fillets, boned and skinless
- 4 green and 4 white asparagus stalks
- 4 cherry tomatoes (cut into quarters)
- 2 lemons
- 2 tbsp olive oil
- 2 sprigs of parsley
- Salt, pepper, dill
