Lagrange Grill' Pierre Series Manual page 48

MAIZE STONE
Ingredients: 900g rack of lamb – 1 small can of corn kernels –
2 turkey cutlets – 1 small can diced pineapple – 4 tomatoes – salt,
pepper, vegetable oil, paprika.
Cut the rack of lamb, cutlets and tomatoes into strips. Mix in a bowl
with the corn kernels and pineapple. Season with the salt, pepper,
paprika and - tsp oil. Cook in small portions.
2 3
NORWEGIAN STONE
Ingredients: 350g fresh salmon – 2 jars lumpfish roe – 350g mild
smoked herring – chopped parsley – 350g sole – 2 small glasses vodka.
Cut the fish into thin strips and mix in a bowl with the lumpfish
roe and chopped parsley. Pour the vodka over the mixture and let
sit for min. Cook the fish in small pieces on the stone. Serve with
30
toasts brushed with fresh salted butter.
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