Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Salsa
Sea bream
Charcoal/gas/electric grill
How it's done
Salsa
In a bowl, mix the lemon zest and juice with the oil and sugar, season with salt. Add the celery, shallot and garlic to the dressing, mix and set aside.
Sea bream
Rinse the sea bream (inside and out) in cold water, pat dry. Make crosswise incisions (approx. 5 mm deep) on both sides of the fish without damaging the bones. Season the fish inside and out, brush with oil.
Charcoal/gas/electric grill
Brush the rhubarb stems with oil, grill over/on a medium heat (approx. 200 °C for approx. 3 mins. all over. Grill the fish with the lid down for approx. 6 mins. on each side. Cut the rhubarb into slices, mix into the salsa with the basil, mix with the sea bream.
| Serve with: | Grilled bread |
|---|
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