Lagrange Grill concept Deluxe Modo De Empleo página 49

LAGRANGE GRILL CONCEPT2:LAGRANGE
Cut the veal fillet and the veal kidney into 2 cm cubes. Cut the
smoked bacon into 2 cm pieces. Thread the veal, kidney and
bacon alternately onto skewers. Season with salt and pepper.
Brush lightly with oil. Grill for 15 min, turning the brochettes
frequently. Sprinkle with chives and serve hot.
GRILLED SALMON STEAK WITH DILL
Preparation time: 15 min - Cooking time: 12 to 15 min
- Serves 4 -
- 4 salmon steaks
- 4 tablespoons of chopped dill
- Oil - Salt and pepper
- 75 g of softened butter
Season the salmon steaks with salt and pepper. Brush them
with oil and cook them on the grill for 7 min on each side. In
the meantime, grind together the softened butter, the dill, the
salt and the pepper. Eat the grilled steaks while still hot. Place
a knob of dill butter on each one. Serve with steamed pota-
toes, also garnished with a little dill butter.
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- FISH -
GRILLED SOLE
Preparation time: 20 min – Cooking time: 12 to 15 min
- Serves 3 -
- 3 large soles
- 1 lemon
- 150 g of breadcrumbs
- Parsley
- 30 g of flour
- 40 g of butter
- 2 eggs
- 1/2 teaspoon of paprika
- Salt and pepper.
Gut the soles. Remove the heads. Gently beat the eggs with
the paprika, salt and pepper. Pour the breadcrumbs into a
deep dish and mix with the flour. Clean the soles and wipe
them dry. Dip them in the egg and then roll them in the bread-
crumbs. Place the soles on the grill. Leave to cook for around
6 min on each side.
During cooking, regularly sprinkle with melted butter to which
a few drops of lemon have been added. When the soles are
cooked and nicely browned, sprinkle with chopped parsley
and a pinch of paprika.
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