Green asparagus salad with trout tartare, shallots & hazelnut oil
Green asparagus salad with trout tartare, shallots & hazelnut oil
People
For 4Preparation Time
45 minutesWinery Pairing
Mumm 4
Ingredients
- 400 g green asparagus
- 300 g fresh trout fillet
- 1 shallot
- 3 tablespoons hazelnut oil
- 1 lemon (juice)
- Salt, pepper
- A few sprigs of chives or chervil
Recipe
Preparation steps:
1. Steam the asparagus for 5 minutes, then plunge into ice water to preserve their color.
2. Dice the trout into small cubes.
3. Finely chop the shallot.
4. Mix the trout with the shallot, 2 tablespoons of hazelnut oil, lemon juice, salt, and pepper.
5. Arrange the asparagus on plates and top with the trout tartare.
6. Drizzle with the remaining hazelnut oil and garnish with fresh herbs.
Mumm 4
The freshness of the asparagus and the delicacy of the tartare are enhanced by hazelnut oil, in perfect harmony with the roundness and liveliness of Mumm 4.
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