12
GB
Prawn skewers with lemon-
garlic marinade
• King prawn tails (deep-frozen, approx.
450 g drained weight)
• Salt, pepper
• Olive oil
• 1 untreated organic lemon
• 4 cloves of garlic
• 2 sprigs of lemon thyme
• Wooden skewers
Marinating
1. Allow the prawn tails to thaw, rinse them
with cold water, and drain, then season
with salt and pepper.
2. Prepare a marinade from olive oil, fine-
ly chopped lemon, finely chopped gar-
lic, and the lemon thyme, in a container
that closes well.
3. Place the prawn tails into the marinade,
and allow to marinate in the refrigerator
for approx. 12 hours.
Grilling
4. Remove the prawn tails from the mari-
nade, allow them to drip dry a little,
and then place them on the wooden
skewers. Season a little more to taste.
5. Preheat the contact grill to setting 4.
6. Place the skewers on the open contact
grill and have them grilled from all
sides.
- Grill plate setting: barbecue
- Grilling time: approx. 5 - 8 minutes
Gilthead seabream in aluminium
foil
• Salt, pepper
• 2 sprigs of thyme
• 1 clove of garlic
• Olive oil
• 1 gilthead seabream
• 1 slice of lemon
• 1 small onion (in thin slices)
• 2 tomatoes (in slices)
• Tear-resistant aluminium foil
1. Mix the salt, pepper, thyme leaves and
finely chopped garlic with a little oil.
2. Wash the inside and outside of the sea-
bream, dab it dry, and make two diago-
nal incisions along each side.
3. Thoroughly rub the inside and outside of
the seabream with the mixture of sea-
sonings.
4. Insert the slice of lemon into the abdom-
inal cavity.
5. Brush the aluminium foil with olive oil,
distribute the slices of tomato and onion
over it, and place the seabream on top.
6. Wrap the aluminium foil tightly around
the seabream.
7. Preheat the contact grill to setting 4.
8. Carefully place the aluminium foil wrap
onto the lower grill plate.
- Grill plate setting: contact grill
- Grilling time: approx. 14 - 20 minutes
__RP100156_B4.book Seite 12 Dienstag, 10. Juni 2014 7:08 19
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