Herring with tartare of green beans, grapefruit, and yogurt

Cook the green beans until al dente and shock them under cold running water.

Peel the grapefruits down to the flesh and cut the segments out from between the membranes. Cut the grapefruit segments into pieces and mix them with a splash of olive oil.

Peel the potatoes and steam them until cooked. Cut the potatoes into cubes and season with pepper and salt. Add the mustard and 1 tablespoon of corn oil and mix.

Peel the onion and chop it finely. Mix the onion with half of the white wine vinegar. Chop the green beans finely and season them with black pepper and fleur de sel. Mix the beans with the remaining corn oil and white wine vinegar.

Arrange the green beans, grapefruit, potatoes, onion, and herring on a plate. Add the yogurt on the side.