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RECIPE SUGGESTIONS
Grilled fish with parsley and
Parmesan cheese sauce
Serves 4
Ingredients:
• 250 g fresh parsley
• 125 g Parmesan cheese
• 125 g ground pine nuts
• 60 g capers
• 2 tbs lemon juice
• 2 tsp lemon zest
• Salt & pepper
• 125 ml olive oil
• 4 fillets of white fish
How to make the parsley and Parmesan cheese
sauce:
1. In a food processor or blender, combine 250 g
of fresh parsley, 125 g of Parmesan cheese, 125
g of pine nuts, 60 g of capers, 2 tablespoons of
lemon juice, 2 teaspoons of lemon zest, salt and
pepper.
2. Gradually add 125 ml of olive oil and blend until
the sauce is nice and smooth. Set aside.
How to prepare the fish:
1. Brush 4 fillets of firm white fish (such as halibut,
tropical sole, turbot or sea bream, etc.) with olive
oil. Season with salt and pepper.
2. Cook on the Griddle hotplate until the flesh of
the fish can be easily loosened with a fork.
Serve immediately with the parsley and Parmesan
cheese sauce.
42
Salmon steaks with tarragon
and pepper crust
Serves 4
Ingredients:
• 4 salmon steaks (approx. 180 g each)
• 2 tbs olive oil
• 2 tbs tarragon leaves
• Freshly ground black pepper
1. Mix together the oil, tarragon and pepper.
2. Brush this mixture over the salmon steaks.
3. Cook the steaks on the Griddle hotplate,
adjusting the cooking time to suit your own
taste.
Garnish the salmon with slices of lime and serve
with mashed potatoes.
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