2 pcs of Chilean sea bass, 250 g. each
2 corn cobs
1 tbsp. butter
½ a pumpkin (Hokkaido)
1 dl milk
1 tbsp. vinaigrette
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.