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- FISH -
GRILLED SALMON STEAK WITH DILL
Serves 4:
Preparation time: 15 min – Cooking time: 12 to 15 min
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
Serves 3:
Preparation time: 20 min – Cooking time: 12 to 15 min
3 large soles - 1 lemon - 150 g of breadcrumbs - Parsley - 30 g of
flour - 40 g of butter - 2 eggs - ½ 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 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.
CARAMELISED AUTUMN FRUIT BROCHETTES
Serves 4:
Preparation time: 30 min – Marinade: 1 hr – Cooking time: 10 min
200 g of apples (pippin) - 200 g of purple plums - 200 g of pears -
1 pinch of powdered cinnamon - 4 tablespoons of sweet white wine
(Sauternes for example) - 4 tablespoons of brown sugar - 30 g of butter.
Wash the plums, cut them in half and remove the stones. Peal the
apples and pears and cut them into regular cubes. Macerate the fruit
in the wine and cinnamon for an hour. Drain the pieces of fruit and
thread them onto wooden skewers to make small brochettes. Place
your brochettes on the grill and brown the fruit for a few minutes.
Suggestion: you can caramelise the brochettes after having browned
the fruit on the grill.
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- DESSERT -