Grilled hottentot, lime & spring onion mash, blanched asparagus, roasted red pepper and salsa

Courtesy Chef Bjorn Guido


  • Hottentot
  • 200 g potatoes
  • 100 ml cream
  • 1 red Pepper
  • 1 lime
  • 1 lemon
  • Spring onion
  • Asparagus
  • Cherry tomatoes
  • Red onion
  • Basil, thyme, coriander, garlic, olive oil
  • Sherry vinegar


  • Grill fish, skin side down, with olive oil, salt, and pepper.
  • Boil potatoes. While still hot, crush the potatoes with the cream, the juice of 1 lime, and finely chopped spring onion.
  • Cut the red pepper into 4, and roast with fresh basil, garlic, and olive oil.
  • Pan-roast the asparagus with lemon juice, garlic, and thyme.
  • For the salsa: thinly sliced cherry tomatoes, red onion, a splash of sherry vinegar, chopped coriander, salt, and pepper.