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header-Grilled-Sea-bass-with-artichoke

Grilled sea bass fillet with artichoke and rösti rounds

This recipe might look impressive, but once you’ve prepared all the elements, it all comes together perfectly. The flavour is amazing!

Ingredients (4 servings):

• 6 Aviko Hashbrown Röstiko Rounds
• 2 fresh artichoke hearts
• olive oil
• 2 strips of lemon peel
• 1 piment pepper
• 1 red chili pepper
• ½ onion
• 5 green beans
• handful of fresh peas
• 125 g crème fraiche
• 1 lemon
• 1 sprig of tarragon
• 3 sprigs of dill
• 2 shanghai bok choy
• 4 sea bass fillets with skin on
• 2 slices of Serrano ham

Aviko rostiko rounds header

Used product

755504 Aviko Rosti Rounds Oven 2500g

    Hashbrown Röstiko Rounds oven

    Best tasting Hash browns

    Method

    Preparation: 45 minutes
    Oven: 90 minutes

    • Preheat the oven to 150 ºC. Place the artichoke hearts in a small oven dish. Add plenty of olive oil. Add the lemon peel.
    • Place the dish in the preheated oven and cook the artichoke hearts at a low temperature for 60-90 minutes; the cooking time will depend on the size of the artichoke hearts.
    • Finely chop the piment and chilli pepper; with or without the seeds, depending on your preference. Finely chop the onion. Clean the green beans and chop into pieces the size of the peas.
    • In the meantime, prepare the rösti rounds in accordance with the instructions on the packaging.
    • Heat 2 tablespoons of olive oil in a frying pan. Fry the finely chopped peppers and onion for 1 minute. Add the green beans and the peas, along with a dash of water. Cook until the beans and peas are al dente and allow the liquid to evaporate.
    • Scrub the lemon clean in the meantime and grate the zest from the fruit. Finely chop the tarragon leaves and the sprigs of dill.
    • Add the crème fraiche and half of the lemon zest to the beans and peas. Heat for 2 minutes. Season to taste using the tarragon, half of the dill, salt and extra lemon zest if required. Keep this sauce warm on a low heat.
    • Halve the bok choy heads. Brush the bok choy and sea bass fillets lightly with olive oil and sprinkle with salt to taste. Grill the bok choy and sea bass fillets on the hot barbecue or in the grill pan for 5 minutes, until both sides are just done and nicely browned. In the meantime, tear each piece of Serrano ham in half lengthwise.
    • Halve the artichokes and 2 rösti rounds. Place an artichoke heart on each of the 4 plates. Divide the Serrano ham on top. Also place ½ a rösti round on each plate. Place the bok choy and sea bass fillet alongside. Add the sauce on the side and sprinkle with the remaining dill. Serve the rest of the rösti rounds separately.

    Tip: Why not add some crunchy samphire to the sauce?