Tomato tartare with asparagus ribbons, Algae Powder and Fivola Blossom

Ingredients

• Fivola Blossom
• Algae Powder Gold
• Gyoza skin
• Basil cress cream
• White asparagus (for ribbons)
• Tomato (for tartare)
• Salted lemon
• Vanilla oil
• Tomberries

Method

• Cook the asparagus briefly until al dente and cut into thin ribbons using a vegetable peeler or mandoline.
• Marinate the asparagus ribbons with finely chopped salted lemon and a few drops of vanilla oil. Leave to infuse.
• Fry the gyoza skin until golden brown and crispy. Drain on paper towels.
• Finely chop the tomatoes and mix with a slightly sweet and sour dressing. Season to taste.
• Place a round cutter on the crispy gyoza skin. Fill with the tomato tartare and press lightly. Remove the cutter.
• Roll or twist the asparagus ribbons playfully and place on top of the tartare.
• Sprinkle the dish with Algae Powder Gold.
• Pipe dots of Basil Cress cream between and around the dish.
• Arrange segments of Fivola Blossom and a few tomberries on and around the dish for freshness and color.

Recipe: Eric Miete