- Cooking at the table
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01. March 2017
Rinse off sea bream, season inside and out. Thoroughly wash lemon, halve, cut one half into slices. Keep the other half to one side for a garnish.
Fill the belly of the sea bream with the lemon slices and herbs. Peel potatoes and cut into slices. Cut the fennel into fine strips. Core the red pepper, remove white bits and cut into rough pieces. Cut courgette into rough sticks. Chop parsley. Season with freshly ground sea salt and black pepper.
Kuhn Rikon AG