Lagrange Equilibre Quick Start Manual page 46

RECIPES
FISH AND SHELLFISH
Prawns on skewers (for 2 people)
175 g of prawns with their shells removed -
lemon juice - tablespoonful of fresh cut parsley -
1
of olive oil - g of butter - clove of cut garlic salt and pepper.
35 1
Place the prawns, parsley, lemon juice, and the salt and pepper in
a dish and leave them to marinate for
Melt the butter in a saucepan with the olive oil and garlic.
Add the prawns to the preparation. Stir and place the buttered
prawns on skewers.
Place the prawns on the preheated Plancha and leave them to cook
for minutes.
5
King prawns
12 fresh king prawns with their shells still on - oil -
Slightly oil the king prawns with a brush. Preheat the Plancha and
then place the king prawns on the plate. Wait until the shells begins
to grill and then turn them over. Carry out the same operation for
the other side.
Serve with lemon wedges.
2 tablespoonfuls of
tablespoonful
1
minutes.
30
1 lemon.
46
Mussels à la Plancha (for 4 people)
2 kg of mussels - parsley
Scrape the mussels and wash them in order to remove any impurities.
Place them on the Plancha once you have oiled it and made sure
it is properly heated up. Remove them when they crack open.
Season them with raw parsley or chopped parsley.
Salmon with dill (for 6 people)
6 pieces of salmon steak - 3 teaspoonfuls of chopped dill - salt
and pepper.
Butter sauce: 100 g of melted butter -
chives - salt.
Cook the salmon steaks on the Plancha (
Sprinkle with chopped dill. Add salt and pepper.
Serve with lemon butter sauce.
Grilled trout in mustard cream (for 4 people)
4 pieces ( 150 g) of trout steak - 5
traditional mustard - tablespoonfuls of fresh cream soup - olive
4
oil - salt and pepper.
Brush the trout steaks with mustard, and keep them chilled. Cut the
courgettes into slices (lengthwise). Brush oil on once side and then
place the slices on the Plancha, having slightly oiled it beforehand.
Leave to cook for minutes.
10
Set them aside. Then place the trout steaks on your Plancha and
leave them to cook for 5 minutes (for each side).
Mustard sauce: Mix the cream with a bit of mustard, and add
salt and pepper.
Serve the trout steaks with courgettes and mustard cream.
3 lemons - 4 pinches of
minutes for each side).
5
courgettes - 4 tablespoonfuls of