OUTDOOR CHEF GOURMET SET Anwenderhandbuch Seite 8

PANGASISUS BOAT WITH PILAU RICE
INGREDIENTS
The boats
2 Pangasisus fillets
1–2 red pepperoni
1 lime (juice and rind)
sage leaves
soy sauce
lemon pepper and salt
toothpicks
PREPARATION
Soak the toothpicks in cold water. Cut the pepperoni lengthwise into quarters or thirds. Cut out the seeds and white ribs. Add a drop of soy sauce
to these little boats. Season with salt and lemon pepper. Place a sage leaf on top. Halve the Pangasisus fillets lengthwise. Brush some olive oil
on the fish. Use a little salt, ground lime rind and lemon pepper to season the fish. Roll up the fillets so that the skin of the fish is on the inside.
Fix with a toothpick and place on the pepperoni boat. Place the boats on the pizza pan. Place the rice and water in the universal pan, together
with some butter and the spices. Boil shortly in a volcano position. Turned the funnel back to a normal position. Place the universal pan on the
barbeque grill and cover with the pizza pan, on which the boats have been placed. Cook at level
Cook for another 5 minutes at level . Serve.
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OPERATING THE GAS KETTLE GRILL
Rice
250 g Basmati rice
375 g water
20 g butter
3 a piece of star anise
1 bay leaf
5 peppercorns
1 cm sliced ginger
salt
Funnel EASY FLIP:
Indirect position / Direct position
Lid:
closed / open
Preheat:
5 minutes, at level , lid closed
for approx. 10 minutes with a closed lid.