Pike Perch Tartare with Marinated Spring Vegetables and Lime Mustard Sauce

Look forward to this fine asparagus recipe:

Cut the fish into tiny cubes with a sharp, large kitchen knife. Don’t chop it or it will be too mushy! Cut wild garlic into delicate strips. Stir through the peanut oil, soy sauce, and juice of one lemon, season heavily with salt and freshly ground pepper, and pour in the wild garlic. Pour everything over the fish and marinate it in the refrigerator for about 30 minutes.

Meanwhile, cut the asparagus spears and carrots into tiny cubes as well. Blanch very briefly in boiling salted water, then pour into a sieve and rinse with iced water. Make a marinade with salt, chicken stock, Riesling and pepper and marinate the vegetables.

Before serving, stack the vegetable cubes and the pike-perch tartare in towers using metal rings from the cook’s shop: Start with a layer of vegetables, then a layer of fish, then vegetables again and finish with pike-perch. Carefully remove the rings and drizzle everything together with the remaining marinade, garnish with finely chopped radish strips and chervil and bring to the table with the lime mustard sauce.

Tip: If you don’t have metal rings, you can also layer the vegetables and fish tartare in glasses, like champagne goblets.

Sauce: Stir egg yolks through in a whisking bowl and gradually add in the peanut oil with a whisk to make a thick mayo. (This works best when the ingredient.

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