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Do not clean the cooking plate and
grease pan in a dishwasher!
RECIPES
FISH AND CRUSTACEANS
Prawns on a skewer
(for 2 people)
- 175g shelled raw prawns
- 2 tablespoons of lemon juice
- 1 tablespoon of fresh chopped
parsley
- 1 tablespoon of olive oil
- 35g butter
- 1 chopped clove of garlic
- Salt and pepper
Mix the prawns, parsley, lemon
juice, salt and pepper in a bowl and
let steep for 30 minutes. Melt the
butter in a pan and mix with the
oil and garlic. Add the prawns. Stir
and turn the prawns around in the
butter before you skewer them.
Spread the skewers on the prehe-
ated grill plate and let cook for 5
minutes.
King prawns
- 12 fresh, unshelled king prawns
- Oil
- 1 lemon
Use a paintbrush to cover the king
prawns lightly with oil. Preheat
the grill plate and spread the king
prawns on the plate. When their
shell starts to grill, turn over the
king prawns and let them grill anew.
Garnish with lemon quarters.
Grill mussels
(for 4 people)
- 2kg mussels
- Parsley
Brush and wash the mussels to
remove impurities. Spread them
on the oiled, well preheated grill
plate. As soon as they open up, the
mussels are done and should be
taken from the grill plate. Season
with the fresh parsley or with pars-
ley butter.
Salmon with dill
(6 people)
- 6 slices of salmon
- 3 coffee spoons of chopped dill
- Salt and pepper
Butter sauce:
- 100g melted butter
- 3 lemons
- 4 stalks of chives
- Salt
Cook the slices of salmon on the
grill plate (5 minutes on each side).
Besprinkle with chopped dill. Salt
and pepper. Serve with the lemon
butter sauce.
Grill trout with mustard cream
(4 people)
- 4 slices of trout of 150g
- 5 courgettes
- 4 tablespoons of mustard
- 4 tablespoons of crème fraîche
- Olive oil
- Salt, pepper
Brush the mustard on the slices of
trout, and chill. Cut the courgettes
(lengthwise) into slices. Brush oil
on one side and spread the slices
of courgette on the lightly oiled
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