Grilled trout with summer salad

Grilled trout with light, fresh summer salad For 5 people Ingredients: For the fish: 5 fresh trout (or mackerel) salt, white pepper 1-2 lemons 2-3 tablespoons of sunflower oil For the salad: 2 handfuls of arugula 3 handfuls of mixed salad 2 oranges 1 grapefruit 1 handful of black olives (kalamata) 5-6 tablespoons of rapeseed oil 1 small tablespoon of Dijon mustard 2-3 tablespoons of wine vinegar 1 teaspoon honey 1 pinch of chili (optional) salt, white pepper preparation For the fish Score three diagonal slits on both sides of the fish, no more than 0.5 cm deep. Then season the trout with salt and pepper, drizzle with lemon, and lightly brush with oil. Preheat the grill to medium heat and grill the fish for 10-15 minutes, turning occasionally. The fish should flake easily from the bones but not be dry. For the salad Peel and slice the oranges and grapefruit. Place them in a bowl and add the olives, arugula, and lettuce. Mix the remaining ingredients together to make the dressing and season to taste. Mix everything together and adjust the seasoning as needed.

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Grilled bass in sauce vierge

Grilled bass in Mediterranean sauce Vierge Preparation time: 10 minutes Preparation time: 15 - 20 minutes For 4 people Ingredients 4 portions of perch (scaled and gutted) For the Sauce Vierge: 2 medium tomatoes 1 spring onion Juice of one lemon ¼ bunch of parsley 100 ml olive oil Salt to taste preparation For the sauce Wash and halve the tomatoes, remove the seeds and then cut the tomatoes into small cubes. Also wash the parsley and spring onions and chop them finely or cut them very finely. Mix everything together with the olive oil in a bowl and season with lemon juice and salt. For frying the fish Heat the plancha plate (contact grill plate). Pat the fish dry with some kitchen paper and then rub it with a little olive oil. Now fry the fish first on one side, then on the other for 7-8 minutes each. To serve, pour the sauce over the fish. Chef’s tip: You can add a tablespoon of grated ginger or some fresh mint to the sauce. The parsley can be replaced with dill and the salt with Nuoc Mam (a Vietnamese fish dipping sauce).

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Salmon steak with sesame crust

Salmon steak with crispy sesame crust Preparation time: 10 minutes Preparation time: 15 minutes For 5 people Ingredients 900 g wild salmon 2 tablespoons sesame seeds 2 tablespoons poppy seeds 2 tablespoons green anise seeds 2 egg yolks Olive oil as desired Table salt and white pepper preparation Buy a filleted, skinless salmon fillet from your fishmonger. Cut the fish into equal-sized pieces. Mix the sesame seeds, poppy seeds, green anise, salt, and pepper in a bowl. For the crust, mix egg yolk with 2 tablespoons of olive oil, 1 tablespoon of water, and seasonings and rub it onto one side of the fish. Then cover with the seeds. Fry the fish briefly on the unbreaded side and for about 10-15 minutes on the crusted side - either on a contact grill or on the grill - and serve with a slice of lemon or a little orange butter. Chef's tip The salmon tastes better when it is still a little pink on the inside.

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Spanish paella

Spanish paella - the Mediterranean classic Preparation time: 30 minutes Preparation time: 35 - 40 minutes For 6-8 people Ingredients 800 g long or short grain rice 1 pinch of saffron threads 6 chicken thighs, halved 1 piece of chorizo 16 shrimps 1 kg Bouchot mussels (blue mussels grown on ropes and nets) 1 onion 1 shallot 250 ml white wine 1 l chicken broth 500 g squid or squid, cut into strips 200 g frozen peas 6 artichoke hearts 1 lemon 1 bunch of green asparagus Olive oil to taste preparation Peel and finely chop the shallot and onion. Peel and slice the asparagus. Wash the remaining vegetables. Dice the bell peppers, halve the artichoke hearts, and drizzle with lemon juice. Halve the chicken thighs. Stir the saffron into the chicken broth. Slice the chorizo ​​and fry on both sides without any oil or fat. Discard any remaining fat. Salt the chicken pieces and rub them with a little olive oil. Fry in a paella pan over medium heat for about 10 minutes. When the chicken pieces are lightly browned, add the bell peppers, onion, shallots, and artichoke hearts; sauté for 5 minutes (this is a low-heat cooking method that allows the ingredients to release moisture). Add the rice and sauté for another 3 minutes. Deglaze with white wine (this will dissolve the pan juices) and add the stock. Add the squid strips, close the grill lid, and simmer over low heat for about 10 minutes, at a temperature of approximately 160°C. Add mussels, peas and asparagus pieces and then cook for another 10 minutes. Grill the prawns “a la plancha” (on the contact grill plate) and place them on the paella. Let it rest for about 5 minutes. Meanwhile, check if the chicken is ready. Serve the paella on plates with a lemon wedge. Chef's tip The rice turns out particularly well if there is a fingertip more chicken broth in the pot than rice.

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Wok with wheat, shrimp and crunchy vegetables

Wok dish with wheat, shrimp and crunchy vegetables For 4 people Preparation: 20 minutes Cooking time: +/- 10 minutes Difficulty level: * For the wok 200 g cooked wheat 50 g cashew nuts 100 g carrots 4 large mushrooms 12 king prawns ½ red onion 2 large leaves of kale 2 tbsp sesame oil For the sauce ½ red chili Juice of one lemon 2 tbsp soy sauce 1 tbsp liquid honey Heat the wok on the grill and roast the cashews until lightly golden brown. Reserve for later. Peel the onion and finely dice it. Finely dice the carrots. Wash and quarter the mushrooms. Wash the cabbage leaves and finely slice them. Heat the oil in a wok over high heat and fry the vegetables, stirring regularly. Meanwhile, prepare the sauce. Deseed the chili and chop it as finely as possible. Then mix it with the remaining ingredients. Add the wheat to the vegetables, pour over the sauce, and continue cooking for 1 to 2 minutes. Serve immediately.

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Shrimp à la Plancha

Shrimp à la plancha with teriyaki sauce Preparation time: 20 minutes Preparation time: 20 minutes For 4 people Ingredients: 16 shrimp For the teriyaki sauce: 100 ml Kikkoman soy sauce (green lid) 1 teaspoon grated ginger ½ garlic clove 50 ml rice wine vinegar (Mirin) 1 tablespoon brown sugar 1 teaspoon cornstarch (optional) preparation Teriyaki sauce: For the teriyaki sauce, add soy sauce, mirin and sugar to a pan and bring to a boil. Chop the garlic and ginger into very small, fine pieces and add them to the pan. Once everything has reduced by half, you can optionally add a little cornstarch dissolved in water. Fry shrimp: Peel the shrimp, leaving the head and tail intact. Heat the contact grill plate (plancha). Now coat the shrimp with the teriyaki sauce and fry the shrimp on each side for about 1-2 minutes. Serve the remaining teriyaki sauce on the plate with the shrimp to your guests. Chef’s tip: Soak the shrimp in the teriyaki sauce for 15 minutes before frying so that the flavor of the sauce is absorbed even better into the shrimp. Optionally, you can season the shrimp with a little Espelette or cayenne pepper before frying. This will make them taste even better.

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Grilled octopus

Grilled octopus with aromatic vegetables Octopus: 1 frozen squid Approx. 3 bay leaves Several peppercorns 1 teaspoon allspice Sugar Fermented vinegar Salt Garlic: 3 cloves of garlic approx. 700 ml vegetable oil Chickpeas: 3 capers 400 g cooked chickpeas 300 g boiled small potatoes 2 onions 1 teaspoon ground paprika Approx. 500 g peeled tomatoes spring onions a handful of flat-leaf parsley 3 tablespoons olive oil 8 cloves of garlic Squid broth (or water) 1 glass of white wine fermented vinegar (as needed) salt, pepper 1 bay leaf Honey (as needed) Octopus 1. Thaw the octopus in a large bowl. Pour the thawed excess water into a saucepan and add enough water. Add the spices and season with salt, vinegar, and sugar to create a slightly sweet and sour infusion, which you then bring to a boil. 2. Finally, add the squid to the boiling water and cook until tender. Allow approximately 40 to 50 minutes for this process. After this time, if you insert a wooden skewer into the thickest part of the tentacle, you should initially feel a gentle crunch, then the skewer should pass through easily. 3. Then you can take the squid out of the water and cut it into smaller portions, lightly oil it and season it with salt and pepper. Garlic Recommendation: Prepare a larger amount of garlic oil to keep in stock. You only need a few cloves of garlic for this recipe. The rest can be stored in a resealable jar, where the garlic will keep for several weeks. The advantage: Garlic prepared this way is much easier to digest. 1. Peel the garlic cloves and fry them slowly in a small pan with oil over medium-high heat. The garlic is ready after about 10 minutes, when it turns golden and soft. 2. You can then let the garlic cool in the pan and either use it immediately or store it for later use. chickpeas 1. Heat the olive oil in a pot and add the finely chopped onion and garlic. 2. Cut the pepper into smaller pieces, brush with oil and fry on the grill. 3. Add the ground paprika and tomatoes to the pot and continue frying for about 5 minutes. 4. Add the wine, wait until the alcohol has evaporated, then add the chickpeas, a little stock, salt, pepper, and bay leaves. Cook everything together for about 10 minutes. 5. Finally, add the roasted pepper, garlic and potatoes, season with salt, pepper, honey and vinegar and heat briefly. 6. When the chickpeas have cooled slightly, add the chopped spring onions and parsley. Serve leaf parsley Dried Serrano ham Slice the grilled squid and arrange the braised chickpeas, Serrano ham, and chopped parsley on the plate.

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Grilled shrimp with herb oil

Grilled shrimp: Mediterranean delight from the grill For 5 people Ingredients: For the shrimp: about 25 fresh, uncooked shrimp (you can also use squid) salt, white pepper about 2 small teaspoons of garlic powder about 3 tablespoons of oil For the herbal oil: 1 handful of flat-leaf parsley Juice of one lemon about 6 tablespoons of sunflower oil salt, white pepper 1-2 cloves of garlic To serve: 1 large ciabatta 1 garlic clove Chili (to taste) preparation For the shrimp Mix the oil with salt, pepper, and garlic. Add the shrimp to the oil and marinate, ideally overnight. Preheat the grill to high and grill the shrimp briefly on both sides. For the herbal oil Combine all ingredients in a narrow container and blend with a hand blender. Let the herbal oil rest for at least an hour. To serve As soon as you place the shrimp on the grill, add the bread slices and grill them until crispy. Then rub each side with garlic, add the shrimp, a few drops of herb oil, and chili or lemon to taste.

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