Products Experience
#4 Char tartare on a warm asparagus salad

#4 Char tartare on a warm asparagus salad


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.

Saiblingstatar auf warmen Spargelsalat

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

Send shopping list

Use of Cookies

Cookies enhance the use of our services. By using the BORA website you agree to our cookie policy. You can disable cookies anytime in your browser settings. Please use your browsers’s help feature to learn more about cookie settings and how to change these in your browser.