Lagrange BG 700 Mode D'emploi page 48

- BROCHETTES -
THREE PORK BROCHETTES WITH ORANGE
Preparation time: 15 min - Marinade: 2 hrs - Cooking time:
15 to 20 min
- Serves 4 -
- 500 g of pork fillet - Paprika and oil
- 4 chipolatas - 2 pork kidneys - Salt and pepper.
- The juice of  oranges - 4 cloves of garlic
- 1 liqueur glass of rum (5cl) - 2 limes
Cut the pork fillets into 3 cm cubes. Cut each chipolata into
. Divide the kidneys into four pieces and cut the limes into
1/2 cm thick slices. Mix the orange juice, rum, crushed garlic,
salt, pepper and paprika in a mixing bowl. Marinade the meat
pieces in this mixture for 2 hours in a cool place. Drain the meat
pieces and thread them onto the skewers alternately, together
with the occasional slice of lime. Lightly brush the brochettes
with oil and cook them on the grill for 20 min at a fairly high
temperature, turning them over frequently.
VEAL AND KIDNEY BROCHETTES
Preparation time: 15 min - Cooking time: 15 to 20 min
- Serves 4 -
- 500 g of veal fillet
- 1 defatted veal kidney
- 200 g of smoked bacon
- Olive oil, salt and pepper
- Chopped chives.
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 potatoes,
also garnished with a little dill butter.
GRILLED SOLE
Preparation time: 20 min – Cooking time: 12 to 15 min
- Serves  -
-  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 breadcrumbs. Place
the soles on the grill. Leave to cook for around 6 min on each
side. During cooking, regularly sprinkle with melted butter to
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- FISH -