EN
78
EN
79
SEAFOOD ON THE GRILL
Crab raclette
recipe for 4 persons
400 g of canned crab meat
200 g of Swiss cheese
2 slices of smoked salmon
2 pinches of red paprika or curry seasoning
4 eggs
4 spoons of cream
bundle of fresh coriander or dill to taste
salt and ground black pepper
Preparation:
1. Cut salmon into thin strips and let the crab meat drip off.
2. Chop coriander or dill and grate the cheese roughly.
3. Mix eggs, cream, paprika or curry, grated cheese, salmon, crab meat and chopped herbs, add salt,
pepper and place into the refrigerator.
4. Pour the mix into the raclette pan and bake for about 5 minutes. Serve the crab raclette with
flavoured tomato salad.
Shrimp sticks with hot sauce
recipe for 8 persons
32 large frozen shrimps, raw and skinned
2 limes
4 spoons of soy sauce
7 spoons of vegetable oil
2 cloves of garlic
Guinea pepper
1 bundle of parsley
1 bundle of chives
1/2 bundle of balm
salt and ground black pepper
16 wooden sticks
Preparation:
1. Defrost shrimps under warm water. Place parchment paper under the grater and grate peel finely.
2. Squeeze juice from limes into a bowl and mix with 6 spoons of peel, soy sauce and 4 spoons of oil.
3. Crush garlic, add it to the bowl and season with Guinea pepper. Dry the shrimps and clean using a
sharp knife.
4. Put 4 shrimps on each stick and make sure they do not move once on the skewer. Insert the sticks
into a shallow bowl and pour marinade over them. Marinate for 1 hour and turn occasionally.
5. In the mean time, wash herbs and dry well. Cut balm leaves and parsley and cut chives into rings.
Mix 2 spoons of lime juice, add salt and pepper. Add 3 spoons of oil and add herbs to this mix.
6. Remove as much marinade from the shrimp as possible and grill on hot stone plate for 6-8 minutes.
Flip once during this time. Serve immediately covered with herbal sauce.
