INGREDIENTS

• approx. 400 g very fresh char filets without skin and bones (can be substituted with whitefish, trout, etc.)
• 1 avocado
• approx. 70 g crème fraiche or sour cream
• lemon juice
• salt and fresh-ground pepper
• approx. 2 tablespoons sunflower oil (or other oil of choice)
• cress, sprouts or chopped herbs for topping

FOR THE GARNISH

• 300 g (wild) asparagus, hops sprouts, thin green beans, zucchini strips, pea pods, etc.
• salt
• dash of sugar
• splash of lemon
• vegetable stock or water, as needed
• butter for sautéing

DIRECTIONS

• Check fish filets for bones by stroking a fingertip over the filet and removing any remaining bones with pincers.
• Finely chop filets, place into a bowl and mix with several splashes of lemon juice. Add crème fraiche, oil, salt and paper and carefully mix together. Chill.
• For the GARNISH, clean vegetables of choice, cut into strips or slices as needed, and depending on type and taste pre-cook in salt water (tender vegetables can be used without pre-cooking).
• Heat butter in a pan and roast asparagus, sprouts, etc. Caramelise using a dash of sugar, season with salt and lemon juice. Continuingly swirling the pan, sauté vegetables until firm to the bite. Add vegetable stock (or water) as needed during sauté. Season to taste as needed.
• In the meantime, cut avocado in half, remove pit and scoop out avocado flesh using a small spoon. Dice and dribble with lemon juice to prevent discolouration.
• Mix avocado with tartare and season to taste. Serve on a plate with still-warm vegetables alongside. Sprinkle with cress, sprouts or chopped herbs of choice.

PREP TIME: approx. 20-30 minutes

SERVING RECOMMENDATION: crispy toast or fresh white bread