Recipe: Grilled sea bass with broccoli and asparagus
Wine recommendation from Matthias Förster, Restaurant Manager at Nikkei Nine
- 4 Wolfsbarsch fillets at 150 g
- sea salt
- thin metal grill rods
- Grill
- 1 wild broccoli
- 3 THE Butter
- sea salt
- lime juice
- Stand mixer or Thermomix
- ice water
- Grill
- 2 spears of green asparagus
- 4 tbsp Travel vinegar
- Juice and grated zest of 1 organic lime
- Mandolin
- 12 pea shoots
- Place the sea bass fillets on thin metal grill skewers and season with sea salt before grilling. Grill skin-side down until a browned crust forms. Then turn over and let the fish finish cooking.
- Set aside 8 broccoli florets. Finely chop the remaining broccoli and cook in salted water until tender. Then purée finely in a blender/Thermomix. Season with sea salt and lime juice.
- Blanch the 8 reserved broccoli florets until just tender. Plunge them into ice water. Grill them before serving.
- Slice the asparagus thinly on a mandoline and marinate with rice vinegar, sea salt, and the juice and zest of the lime.
- To serve, place a spoonful of the purée into a deep bowl. Remove the fish from the sticks, place it on the purée, and arrange it with the grilled broccoli, asparagus, and pea shoots.
"The challenge is to harmoniously combine the sharpness and spice of the cuisine, as well as the different textures, with the right wines."
kierdorfwein.de – €19.90 A very fine Chardonnay from the village of Ladoix-Serrigny in southern Burgundy. Characterized by citrus notes and white blossoms on the nose, the wine is very approachable and soft on the palate. Very pleasant freshness and subtle oak spice.
This recipe for grilled sea bass with broccoli and asparagus comes from the Nikkei Nine Restaurant at the Fairmont Hotel Vier Jahreszeiten in Hamburg.
Head chef Kai Weigand has gathered many culinary impressions and valuable knowledge on his travels to Asia and Latin America. Nikkei cuisine is one of the most fascinating for him. "The combination of Japanese and Peruvian preparation surprises and delights almost every guest."
