Spring is here again, and there’s nothing better for a sunny Sunday evening than a fresh, mixed salad.

Serves 2

• 20 green asparagus spears

• 1/2 fennel bulb

• 2 tomatoes

• 1 pink shallot

• 1 fillet of red sea bream

• 1 tsp pink peppercorns

• 1 tsp coriander seeds

• 1 tsp Sichuan pepper

• 1/2 lemon

• A little olive oil

Preparation

Cut the asparagus into 4 cm pieces.

Slice the fennel into 3 mm thick strips.

Blanch for 2 minutes, drain, then sauté for one minute.

Let cool, then refrigerate.

If not already done, scale and debone the sea bream.

Cut into 2 cm squares.
Sear the fish pieces over high heat for 2 to 3 minutes until golden.

Plating:
Arrange a bed of the mixed fennel and asparagus, add quartered tomatoes and finely chopped shallot, then place the fish on top. Sprinkle with pink peppercorns and coriander seeds. You can crush the Sichuan pepper for better flavor release. Drizzle with a splash of lemon juice and a touch of olive oil.