Tartar of Arctic Trout and Avocado

Salad dressing:

Squeeze the juice from the lemon. Clean and rinse the romaine lettuce, blanch in boiling hot salted water and quench in iced water. Boil the garlic bulb with the juice of one lemon. Squeeze the blanched lettuce leaves and finely grind them in a food processor with the plucked verveine leaves, maple syrup, olive oil and garlic juice of one lemon. If the quantity is a little too thick, just thin it with a little water. Just before serving, season the salad dressing with fleur de sel lemon and wasabi.

Tartar:

Squeeze the juice from the lemon. Parry the Arctic Sea Salmon Trout and cut into one-inch cubes. Place the ice sea salmon cubes and chive rolls in a large enough bowl. Season well with olive oil, a tiny bit of juice from one lemon, fleur de sel and freshly ground pepper. Cut the romaine lettuce hearts into narrow strips, remove the skin from the avocado, pit it and cut into cubes.

Season lettuce strips and avocado cubes with juice of one lemon, salt, pepper and olive oil separately.

Layer tartare in deep plates in four rings. Starting with romaine lettuce strips, following with tartar and ending with avocado cubes. Pour the salad vinaigrette and garnish with the lettuce leaves and flowers.

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