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Grilled sea bream with rhubarb salsa
30 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 420
  • Fat about 25g
  • Carbohydrates about 7g
  • Protein about 40g
This is needed
This is needed for 4 people
Salsa
  • 1 organic lemon, use a little grated zest and 1 tbsp of juice
  • 2 tbsp coarse cane sugar
  • 2 tbsp olive oil
  • 1 garlic clove, finely chopped
  • 2 sticks celery, thinly sliced
  • 0.25 tsp salt
  • 1 shallot, finely chopped
Sea bream
  • a little pepper
  • 3 tbsp olive oil
  • 1 tsp salt
  • 0.25 tsp ground coriander seeds
  • 4 gilthead seabream (organic) (each approx. 350 g)
Charcoal/gas/electric grill
  • 2 sticks red rhubarb
  • 0.25 bunch basil, finely chopped
  • 0.5 tbsp oil
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And that's how it's done
And that's 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.