Vegetables On Lava Grill; Grilled Fish; Fish Fillets With Grilled Peppers And Tomatoes; Raclette With Smoked Fish - Ecg Rg 520 Bedienungsanleitung

Provencal seasoning
salt and ground black pepper
Preparation:
1. Cut the zucchini into thick rings (about 1 cm), dry from both
sides and add salt.
2. Peel and cut the cooked potatoes just as the zucchinis.
3. Add seasoning, garlic and salt to oil and spread over the
potatoes and zucchinis. Grill at high power for about
3–5 minutes, according to the thickness of slices.
4. After grilling, sprinkle over finely cut red pepper and serve.

Vegetables on lava grill

recipe for 4 persons
4 small potatoes
1 smaller green pepper
1 zucchini
1 eggplant
4 cloves of garlic
4 young onions
Provencal seasoning
salt and ground black pepper
Preparation:
1. Wash and dry tomatoes, pepper, zucchini and eggplant. Cut
tomatoes in half and squeeze juice from them carefully. Cut
the pepper into four pieces and dice the pods into 2 cm large
pieces. Peel and eggplant and zucchini and cut into rings. Do
not peel the young onion, if not necessary.
2. Add salt and pepper to vegetable and sprinkle with Provencal
seasoning.
3. Peel garlic cloves and cut in half.
4. Spread olive oil and garlic over the stone plate.
5. Then roast the eggplant rings and pepper dices.
6. Finally, add the tomato halves, zucchini rings, onions and
garlic.

GRILLED FISH

Fish fillets with grilled peppers and tomatoes

recipe for 4 persons
4 fish fillets (see bass or monkfish) each weighing about 1/4 kg
4 large ripened tomatoes
1 large red onion
1 red bell pepper
chopped parsley stem
1 spoon of chopped rosemary
2 spoon of chopped thyme
olive oil
freshly ground or crushed black pepper
Preparation:
1. Marinate fish before grilling – place the fish fillets into a
shallow bowl, mix 1 tablespoon of thyme with 3 spoons of
olive oil, ground pepper and salt.
2. Pour over fillets so that the marinade gets everywhere and
EN
leave in refrigerator covered for 30 minutes.
3. In the mean time, cut onions in to thick slices, pepper into
larger pieces. Cut 2 tomatoes, add olive oil, salt and pepper
and mix all together.
4. Place the vegetables on to the raclette pans and grill for about
8 minutes, flip once.
5. Season with parsley and remaining thyme, add 2–4 spoons of
olive oil and stir.
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6. Remove the fish from the refrigerator and grill according to
the size of fillets for 5–10 minutes, then flip and grill until soft.
As soon as the grilling process has finished, remove from grill
and serve on the prepared grilled vegetables.

Raclette with smoked fish

recipe for 4 persons
4 fillets of smoke trout
4 slices of smoked salmon
4 slices of smoked flounder
1 smaller smoked eel cut into slices
600 g of various cheeses (Gouda, Appenzell, blue cheese,
mozzarella)
250 spoons of whip cream
lemon juice from 1 lemon
1 lemon
Bundle of green onion
1 spoon of ground caraway seed
4 potatoes
Preparation:
1. Wash potatoes with peels, wrap in aluminium foil and leave to
bake in the oven.
2. Place the slices of fish on a plate on top of each other. Add a
few drops of lemon juice.
3. Mix cream with the remaining lemon juice in a bowl. Cut the
lemon into four pieces and place in between the meat.
4. Cut the cheeses into fine slices and put on a small plate for
everyone at the table.
5. Put onions and caraway seed into the raclette pans.
6. Place potatoes on the top stone plate, to keep them warm.
7. Everyone can take cheese and cover it with caraway to taste,
and then insert it into the pan and allow the cheese to melt.
8. The cheese is served with potatoes, smoked fish, onion and
whipped cream.

Raclette from cod

recipe for 4 persons
2 cod fillets
4 crepes made from wheat flour
1 head of lettuce
1 glass of vodka
1 cup of bechamel sauce
2 spoons of whip cream
1 spoons of freshly cut coriander
wine vinegar dressing
lemon juice from 1 lemon
Preparation:
1. Dice the cod and marinate in vodka for an hour.
2. Mix the bechamel sauce with cream, lemon juice and
coriander in a large salad bowl. Mix the lettuce and vinegar
dressing in another salad bowl.
3. Let the cod drip off and squeeze the remaining juice out softly.
Place the cod into the bechamel sauce.
4. Heat all crepes gradually on the stone plate.
5. In the mean time, place the raclette pans under the grill and
when warm, pour the bechamel mix with cod into the pans.
Place under grill again ad wait until the sauce begins to
bubble.
6. Raclette from cod is served hot or armed with crepes and
salad.