Küchenprofi HOT STONE Manuel D'instructions page 11

Salmon with herb cheese
Ingredients: approx. 150 g fresh salmon per person, in thin slices
salt and pepper
lemon juice
fresh parsley
approx. 350 – 500 g lpine herb cheese
Preparation: Preheat the device and distribute the salmon slices in the coupelles. Salt and pepper lightly and sprinkle
with some lemon juice. Wash the parsley, shake dry, pick off leaves, and chop finely. rrange on a plate with the herb
cheese. Place the herb cheese on the salmon as a garnish and heat in the raclette device for about 10 minutes, until
the cheese melts. Sprinkle with parsley.
This is good with boiled potatoes or warm baguette.
Salmon cutlet, grilled
Vinaigrette: mix 1 finely chopped shallot with 2 Tbsp coarse mustard, 2 Tbsp honey, ½ bundle of finely chopped dill, 2
Tbsp vinegar, 3 Tbsp oil, and 2 Tbsp water.
Preparation: Brush salmon cutlet with oil, pepper, and grill on both sides for 3 – 4 minutes on the hot grill. Serve with
the vinaigrette.
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