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Fish Dishes

Mussels on the spit, spiced trout, flounder in foil, papillots with salmon and cod Italian style, …

Mussels on skewer(4 people)

Ingredients:

- 600-800 g mussels from a jar

- 4 tomatoes

- 150 g breakfast bacon

- salt, pepper, chili powder, dried thyme and dried basil

- 45 ml oil

Preparation:

Let the mussels drain well. In the meanwhile, wash and dry the tomatoes and cut them into four parts. Subsequently, cut the bacon in long thin pieces and fold them a couple of times. Divide the mussels, the pieces of tomato and the slices of bacon on the barbecue skewers. Mix salt, pepper, chilli powder, thyme and basil in the oil and grease the skewers very well with it. Grill them for about 5 minutes while continuously turning them and in the meanwhile cover them with spiced oil.

Grilled trout

Ingredients:

- 1 bunch of parsley

- 4 cleaned trouts

- salt, fresh white ground pepper

- 30 ml oil

For the sauce:

- 2 egg yolks

- tsp celery salt

- 45 ml oil

- 150 ml soy sauce

- 1 jar of capers

Preparation:

Rub the trouts with pepper and salt on the inside and put a handful of parsley in each trout. Thereupon, grease the trouts with oil and grill them for about 15 minutes on moderate heat and while continuously turning and greasing them with oil.

For the sauce, mix the celery salt with the egg yolks and mix it drop by drop with the oil. After this, stir the soy sauce through the spiced mayonnaise and also add capers, which you previously squashed with a fork. Serve the sauce with the trouts.

Norman shrimps (4 people)

Ingredients:

- 20 big prawns (fresh or from the freezer)

- 30 ml calvados

- 30 ml oil

- a sniff of salt and white pepper

Preparation:

Dry the shrimps very well and divide it on the skewers (4 to 5 on each pin). Subsequently, stir oil, salt and pepper through the calvados and grease the skewers with it. Grill the skewers for about 8 to 10 minutes while continuously turning them and greasing them with oil.

Tungrolls with shrimp filling (4 people)

Ingredients:

- 8 fillets of sole

- 30 ml lemon juice

- 30 ml pineapple juice

- salt, pepper

- 1 cucumber

- dill

- 250 g shrimps

- 1 tsp butter

- 1 egg

- 15 g bread crumbs

- 1 sniff ginger powder and cayenne pepper

- 30 ml oil

Preparation:

Blend lemon juice, pineapple juice, salt and pepper. Distribute this blend over the fillet sole and let it soak. In the meanwhile, peel the cucumber, first slice it into disks and then cut it into small pieces. Wash and dry the dill and chop it. Let the butter melt and then add the cucumber, the dill and the shrimps to it. Take the pot off the flame and stir the beaten egg, the bread crumbs, the ginger and cayenne powder through the mix. After this take the fillet soils out of the marinade and dry them. Spread the shrimps mixture on the fillet soils, roll the fillets and pin them together with wooden picks. Stir 1 tbs of marinade through the oil and rub in the fillet soils with it. Grill the fillet soils for 10 minutes on a greased roaster of the barbecue. Turn them over continuously and cover them with the prepared oil.

Papillot of salmon and cod prepared the Italian way (4 people)

Ingredients:

- 4 pieces of salmon and 4 pieces of cod (frozen)

- 500 g mixed vegetables (frozen)

- 8 cherry tomatoes

- 8 tsp mascarpone

- 60 ml white wine

- 4 tsp instant sauce binder

- Italian spices

- pepper and salt

- aluminum foil

Preparation:

Mix the mascarpone with the white wine and stir the instant sauce binder through it. Spice this blend with pepper and salt and some Italian spices. Cut the cherry tomatoes in half. Spread the frozen vegetables and the cherry tomatoes halves over 4 sheets of aluminium foil. Also distribute the mascarpone blend over it, but keep about 4 tbs aside. Arrange 1 piece of frozen salmon and cod on each papillot. Spoon the remainder of the mascarpone mixture over it. Close each papillot by folding it and wrap a sheet of aluminium foil around it. Take this outer sheet off after baking, in this way you can put a clean papillot on the plates. Put the papillotes on the barbecue and let them cook for about half an hour on a moderate flame. Serve it with a potato in the peel or with some pasta.

Flounder papillot (4 people)

Ingredients:

- 4 flounders (200 g each)

- 150 g bacon in slices

- the juice of 1 lemon

- 1 lemon

- 30 ml oil

- salt

- fresh ground white pepper

- fresh minced parsley

Preparation:

Mix salt and pepper with the lemon juice and rub the cleaned flounders with it, both on the inside and on the outside. Cut the slices of bacon into small pieces and fry them in a pan with some oil. Subsequently, make bowls out of all the four sheets of aluminium foil. Lay some pieces of bacon in a bowl. Put a piece of flounder in every papillot and pour the remainder of the oil and the grease of the bacon over it. Sprinkle the flounders with parsley, close the foil by folding it and grill the flounders for fifteen minutes on the barbecue – while continuously turning it. Take the papillots off the barbecue and open them. Put them under the electric grill for another five minutes, so that the flounders can brown some more. Serve the flounders in the foil with a slice of lemon.

Grilled salmon (4 people)

Ingredients:

- 750 g salmon or 9 salmon steaks from the freezer

- ½ cucumber

- 15 ml lemon juice

- 1 lemon

- 8 g salt

- fresh ground white pepper

- garlic salt

- 1 shallot

- 20 g butter

- 4 tbs. fresh minced spices (parsley, dill and basil)

Preparation:

Cut the salmon into slices of about 2 cm. Stir salt, pepper and garlic salt through the lemon juice and spread it on both sides of the salmon steak. Cut the lemon and half a cucumber in thin slices and peel and chop the shallot. Thereafter, melt the butter in a pan and fry the chopped shallot and the chopped spices in it, for some minutes. Let it then cool off. In the meanwhile, grill the salmon steaks on each side on moderate heat for 5 minutes. If the salmon is browning too fast, then put a piece of aluminium foil under it. Arrange the grilled salmon steaks on a big platter and garnish the dish with the slices of cucumber and lemon. Distribute the fried spices and the shallot over it.

Grilled calamares (sepia) a la plancha

Ingredients:

- 20 cleaned squids

- 10 cloves of chives

- fresh parsley

- 20 cl extra virgin olive oil

Preparation:

Mix the chopped chive and the chopped parsley with the olive oil and make a marinade. Marinade the squid for about an hour in the marinade. Lay the squid on a hot barbecook® barbecue and grill the squid on both sides for about 2 to 3 minutes until it is gold yellow. In the meanwhile, spread with the remainder of the marinade. In the end, add salt to both sides. Garnish the plates with slices salad and tomato.

Fish souvlaki (4 people)

Ingredients:

- 1.5 kg swordfish

- ½ kg Norwegian shrimps

- 150 ml oil

- the juice of 2 lemons

- 4 tomatoes

- 4 green peppers

- 8 mushrooms

- salt

- 4 barbecue skewers

Preparation:

Clean the sword fish and cut it into pieces (not too small). Wash the shrimps, cook them briefly and then peel them. Cut the tomatoes, the peppers and the mushrooms into pieces. Dust both the fish and the vegetables with salt. Alternate a piece of pepper, fish, tomato, mushroom or shrimp on a skewer. Mix the oil with the lemon juice and spread it on the souvlakia. Cook them over a low flame on the barbecue.

Snacks: mussels on the grill

Ingredients:

4 to 6 mussels per person.

Preparation:

Put the closed mussel shells on a low heat by changing the height of the grid.

After a couple of minutes the mussel shells are open. If desired spice them and serve.

Moules Escargot

Ingredients:

- raw mussels (10 jumbo mussels per person)

- herb butter

Preparation:

Open the raw mussels and put one shell with the mussel on a plate with balls of aluminium foil in which you can press the mussels. You can also cover the plate with sea salt in which you can press the mussel shells, so that they cannot fall. Put some herb butter on each mussel and place the plate in the gas barbecue with the cover closed, for 10 minutes at 200 degrees. Serve with some French bread.

Paella (serves 8)

Ingredients:

- olive oil

- 2 l chicken stock

- white wine

- 800 g nasi rice

- 200 g onion

- 200 g leek

- 50 g celery

- 50 g red bell pepper

- 100 g frozen peas

- 200 g chicken cubes

- 400 g large prawns

- 400 g chipolata

- 100 g chorizo

- 100 g shrimps (add at the end of cooking)

- 400 g salmon (add at the end of cooking)

- garlic (to taste)

- 1 quartered lemon

Preparation:

Preparation on the Hercules barbecook®:

Bake chicken and chipolata on the griddle (180°C) and put aside. Then bake salmon and prawns on the griddle (180°C) (2 minutes on both sides). Stew onion, leek, celery and bell pepper in a pan on the Hercules induction hot plate (for 2 minutes, first 240°C; then 120°C), and put aside. Put a pan with a little olive oil on the induction hot plate, pour in the nasi rice and bake for 1 minute at 240°C. Moisten with the chicken stock and cook for 5 minutes until the rice is done. Add all other ingredients to the rice, together with their baking or cooking juices. Continue to cook for approx. 5 minutes.

Do not drain any remaining liquid. The liquid will be absorbed by the rice. If too dry, add some more chicken stock to the rice.

Serving tip: serve the paella in a deep plate and decorate with fresh shrimps, fresh peas and a lemon quarter.

Butterfish with wok vegetables

Ingredients:

- olive oil

- marinated butterfish

- wok vegetables (of your choice or frozen)

- 1 tbsp soy sauce

- 1 tbsp rice wine vinegar

- 1 tbsp sugar

- 1 tbsp ginger puree

- salt and pepper

Preparation:

Preparation on the Hercules barbecook®:

Marinate the butterfish in a mixture of 3 tbsp olive oil, 50 ml soy sauce, 3 tsp sake sauce, 3 squeezed garlic cloves, 1 tsp ginger puree, fresh coriander leaves, 2 tsp sugar, coarse sea salt and pepper. Bake the butterfish on both sides in the centre of the griddle for approx. 2 minutes at 180°C. Move the butterfish to the edge of the griddle, and let it grill for another 3 minutes. Stew the wok vegetables in a pan on the Hercules induction hot plate (at 240°C). Add 1 tbsp soy sauce, 1 tbsp rice wine vinegar, 1 tbsp sugar and 1 tbsp ginger puree. Bake the vegetables for approx. 5 minutes, and then let them simmer at 180°C.

Serving tip: place the butterfish on a plate and serve with some wok vegetables alongside. Garnish with fresh coriander sprigs and season with freshly ground black pepper.

Butterfish with wok vegetables

Ingredients:

- olive oil

- marinated butterfish

- wok vegetables (of your choice or frozen)

- 1 tbsp soy sauce

- 1 tbsp rice wine vinegar

- 1 tbsp sugar

- 1 tbsp ginger puree

- salt and pepper

Preparation:

Preparation on the Hercules barbecook®:

Serving tip: place the butterfish on a plate and serve with some wok vegetables alongside. Garnish with fresh coriander sprigs and season with freshly ground black pepper.

Salmon en papillotte (serves 4)

Ingredients:

- 800 g salmon fillet, skin and bones removed

- 2 leeks (white)

- 1 glass white wine

- 1 lemon

- olive oil

- aluminium foil

Preparation:

Cut the whites of the leeks into julienne strips and stew in a little olive oil. Deglaze with the white wine and lemon juice. Place the leek in the middle of a large sheet of aluminium foil. Put the salmon fillet on the leek and fold up one side of the packet. Pour in some more white wine through the opening and seal properly.

Light up the Banika and let the temperature rise to 200°C with the lid closed. Place the papillotte in the grill basket and mount the spit on the Banika. Turn on the spit motor and cook for 15 minutes with the lid closed, and then for another 10 minutes with the lid open.

Serving tip: delicious with jacketed potatoes!

Salmon (serves 12)

Ingredients:

- 3 kg fresh salmon

- fish spices

- sea salt

- 1 lemon

- 4 cloves of garlic

- 2 spring onions

- 1 shallot

- ½ fennel

- a few sprigs of parsley

- a few sprigs of basil

- a few sprigs of dill

- 12 medium size potatoes

Preparation:

Clean the salmon: scale, cut out the middle bone and remove as many small bones as possible. Fold open the salmon and season with the fish spices and a little sea salt.

Cut the lemon and the shallot into thin slices. Crush the cloves of garlic. Cut the fennel into coarse julienne strips. Distribute the lemon, shallot, garlic and fennel over the salmon. Add the spring onions, parsley, basil and dill. Fold up the salmon and tie up tightly with kitchen twine.

Place the salmon in the middle of the Banika grill basket. Do not tension the basket too tight to keep the salmon from breaking up.

Cook the potatoes in advance, and then wrap them in aluminium foil. Light up the Banika and let the temperature rise to 200°C with the lid closed. Mount the grill basket on the Banika and turn on the spit motor. Cook for 15 minutes with the lid closed, and then for another 45 minutes with the lid open. In the meantime, put the potatoes in the stainless steel bowl so they can warm up slowly.

Sardines with spicy salsa (serves 4)

Ingredients:

- 8 sardines

- olive oil

- freshly ground salt and pepper

For the salsa:

- 1 tsp coarse sea salt

- 4 tbsp fresh tarragon, finely chopped

- 8 tbsp parsley, finely chopped

- 1 small red onion, finely chopped

- 105 ml olive oil

- juice of 1 lemon

Preparation:

Brush the sardines with oil, season with salt and pepper, place the sardines on a rack and grill on barbecue.

Mix all other ingredients for the salsa.

Marinated salmon (serves 4)

Ingredients:

- 4 salmon steaks

- 250 ml mirin

- 250 ml soy sauce

- 2 cm piece of ginger, minced

- 1 shallot, minced

- freshly ground white pepper

Preparation:

Mix the mirin, soy sauce, ginger and shallot. Season with salt and pepper. Place the salmon steaks in the mixture and marinate for at least 2 hours, turning occasionally. Grill on barbecue.

Stuffed squid (serves 4)

Ingredients:

- 4 squids

- 2 tbsp olive oil

- 1 small onion, minced

- 1 garlic clove, pressed

- 200 g spinach, chopped

- 100 g rucola, chopped

- juice of half a lemon

- 2 tbsp chopped parsley

- 1 chili pepper, minced

- 150 g chopped cashew nuts

- 50 g chopped walnuts

- salt and pepper

Preparation:

Mix all ingredients and stuff into the squid. Grill on barbecue.

Salmon with dill (serves 4)

Ingredients:

- 500 g salmon fillet

- 85 ml olive oil

- 60 ml lemon juice

- 2 tbsp fresh dill, finely chopped

- 1 tsp lemon peel, grated

- salt, pepper

Preparation:

Cut the salmon fillet into small pieces. In a bowl, mix the olive oil, lemon juice, dill and grated lemon peel. Season with salt and pepper. Marinate the salmon pieces and place on barbecue.

Thai prawns marinated in coconut milk and lemon skewer (serves 4)

Ingredients:

- 500 g large unpeeled prawns

- 1.5 dl coconut milk

- 1 tbsp sesame oil

- 1 tbsp red curry paste

- ½ tbsp liquid honey

- ½ tbsp fresh ginger, grated

- 3 lemons

Preparation:

Peel the prawns, leaving the tails on, and remove the dark vein along the back, if necessary. In a bowl, mix the cocounut milk, sesame oil, curry paste, honey and ginger. Toss the prawns through the marinade and place in the refrigerator for 1 hour.

Cut limes into fine pieces. Thread prawns and lime pieces in alternating order on skewers. Grill on barbecue.

Halibut with lemon (serves 4)

Ingredients:

- 600 g halibut

- juice of 2 lemons

- salt, pepper

Preparation:

Season the halibut with salt and pepper. Rub lemon juice into the fish and grill on barbecue. Serve with a slice of lemon

Grilled sardines (serves 4)

Ingredients:

- 8 sardines

- juice of 2 lemons

- salt and pepper

- 500 ml white wine (2 x 250 ml)

- 1 tbsp lemon zest

- 2 tbsp tarragon, finely chopped

Preparation:

Marinate the sardines in the lemon juice for 15 minutes, pat dry and season with salt and pepper. Fill the saucers with the white wine, lemon zest and tarragon. Grill the sardines on the barbecue on both sides until fully cooked.

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