Bream with grilled cucumbers, flowers & herbs

Fresh from the sea and from the garden

There’s nothing nicer than eating outdoors in good weather. You can satisfy your appetite with light dishes and thirst-quenching drinks that are suitable for summer temperatures. Herring is traditionally eaten at midsummer. It's tasty, but we’ve opted for a smooth white fish with grilled cucumbers, Manchu tubergourd flowers, edible pansies* and herbs from the garden.

Bream Midsummer

What you need (serves 4)

  • 400 g small cucumbers, cut in half
  • Olive oil
  • 1 lime
  • 1 spring onion, finely chopped
  • 2 bream, scaled and cleaned (tip: this recipe is also delicious with seabass or trout!)
  • Green herbs (vervain, lemon thyme, oregano)
  • 4 tbsp cream cheese
  • Salt and freshly ground black pepper
  • Edible pansies*
  • Manchu tubergourd flowers (optional)

How to make it

Heat a grill pan on a high heat. Mix the cucumbers with some olive oil and grill them on a high heat for approx. 3 minutes. Mix the cucumber with lime zest, juice, spring onion and extra olive oil and season with salt and freshly ground pepper. 

Pack the bream (ask your fishmonger whether he can clean and scale them) with herbs and sprinkle with salt and olive oil. Grill the bream for 8 to 10 minutes until they are nicely grilled and cooked through. Serve the fish with the grilled cucumber, cream cheese, pansies and possibly some Manchu tubergourd flowers.

You can serve this dish on the baking tray, or filleted on stylish plates. Either way, ofcourse you serve it on a florally decorated table! Also take a look at the recipe for smörrebröd and the matching cocktails. Enjoy!

*One more thing: never tuck in to just any old (cut) flower or plant; only use edible flowers from specialist suppliers that have been grown for human consumption.