Grilled Bonito with Tuna and Basil Sauce

Gut the fish, fillet and cut four nice portions. Season the fillets with lemon, salt and pepper. Lightly flour and rub all over with olive oil. Preheat the broiler (or a grill pan) well, brush with oil and grill the fish pieces on the skin side until crispy (but still pink inside). For the tuna sauce, finely mash the fish with its own juice and the white wine. Slowly add enough olive oil to make a thick sauce. Pass through a sieve and season with lime, salt and pepper.

For the basil sauce, finely grind the herbs with water and olive oil and pass through a sieve. Stir this deep green essence with the fresh cream. Season the sauce strongly with lime, salt and freshly ground pepper. Divide the two sauces evenly on precooled plates , arrange the fish on top*, bring to the table with boiled, peeled potatoes and cherry tomatoes.

*One half for each sauce. Fish on the dividing line.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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