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Grilled Chilean sea bass on corn purée

Grilled Chilean sea bass on corn purée

  • Chilean sea bass
  • Fillet portion


2 pcs of Chilean sea bass, 250 g. each

2 corn cobs

1 tbsp. butter


½ a pumpkin (Hokkaido)

1 dl milk

 1/4 kohlrabi

1 tbsp. vinaigrette

Cooking instructions

Pre-heat the grill.

Boil the corn cobs for 7 minutes in plenty of salted water.

Boil the pumpkin and kohlrabi in a mixture of milk and water until tender.

When boiled, cut the corn from the cob, set a few slices aside for garnish. Blend the rest of the corn and vegetables together with a bit of butter to make a purée.

Grill the Chilean seabass. When the char lines are visible, flip the sea bass and let it cook through on the other side at lower heat. 

Place the purée on a plate and garnish with corn "slices" and the seabass on top. Sprinkel with chives and serve. 

Next recipe: Risotto with mushrooms, spinach and prawns