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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
  • 2 tbsp olive oil
  • 1 organic lemon, use a little grated zest and 1 tbsp of juice
  • 2 tbsp coarse cane sugar
  • 0.25 tsp salt
  • 1 shallot, finely chopped
  • 2 sticks celery, thinly sliced
  • 1 garlic clove, finely chopped
Sea bream
  • 0.25 tsp ground coriander seeds
  • 1 tsp salt
  • 4 gilthead seabream (organic) (each approx. 350 g)
  • a little pepper
  • 3 tbsp olive oil
Charcoal/gas/electric grill
  • 2 sticks red rhubarb
  • 0.5 tbsp oil
  • 0.25 bunch basil, finely chopped
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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.