With summer arriving in Copenhagen, we asked chef Kenneth to fire up the grill and show us how he uses Sea Buckthorn Hot Sauce. He first folds it into a bright salsa to accompany a grilled seabass, then serves everything on warm flatbread straight from the grill.
Cut the tomato, onion, tomatillo, cucumber and pepper finely (brunoise).
Add the lemon juice, Sea Buckthorn Hot Sauce, and a pinch of salt. Mix well, then taste and adjust with more lemon, hot sauce, or salt as needed.
Let the salsa sit while you prepare the rest of the dish.
Pat the butterflied sea bass dry, then rub it generously with olive oil and season with salt and a squeeze of lemon juice.
Add the flour and salt to a bowl. Pour in the warm water and olive oil, then mix until a shaggy dough forms.
Knead the dough for a few minutes until smooth, then cover and let it rest for 20–30 minutes.
Divide the dough into small balls, then roll each one into a thin round.
Heat the grill to medium-high. Place the sea bass skin-side down and grill until the skin is crisp and the flesh is mostly opaque, about 5–7 minutes depending on the size of the fish.
Carefully flip the fish and grill the flesh side for another 1–2 minutes, just until lightly charred and cooked through. Transfer to a platter and finish with another squeeze of lemon.
Grill the flatbreads for 1–2 minutes on each side, until puffed in spots and lightly charred. Brush with a little olive oil while warm.
To serve, tear pieces of grilled sea bass onto a warm flatbread and spoon the Sea Buckthorn salsa on top.
