|4 x 160g||sea bass filet (best caught wild 3-4 kg)|
|Fleur de Sel|
|Salt, pepper, Muscat, olive oil|
Cut the celery into small cubes and sauté in olive oil. Add rice and cook the same way as risotto. Taste and stir in cold butter at the end.
Preparation Creamed Spinach
Chop the onion into small pieces and sauté in olive oil until glassy. Add cream and reduce. Add cleaned and blanched spinach and cook with the rest briefly. Taste and mix.
Preparation Stemmt Sea Bass
Prepare Bamboo Steamer. Lay the vegetables and spices on the lower layer. Spice the fish and cover with olive oil. Lay the bass on the upper layer of the Bamboo Steamer. Steam about seven minutes
Arrange as in the photographs, spice with Fleur de sel and sprinkle a little olive oil on top.
Heida 2016, St. Jodernkellerei, Visperterminen
Tips for 1818 Eat&drink
1818 Eat & Drink with its Josper Kohle Grill is one of the insider’s tips. Also, the furnishings and arrangements were made by the local artist, Heinz Julen. The bar is already very much alive at the time of the apéro and remains so until late into the night. The Monte Rosa is the home hotel of the Alpinists from the Belle Epoque and still awakens memories of days past.