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- La pierre MAÏS -
900 g of rack of lamb - 1 small can of corn - 2 turkey
escalopes - 1 small can of pineapple chunks - 4 tomatoes
salt, pepper, vegetable oil, paprika.
Cut the rack of lamb, escalopes and tomatoes into thin slices.
Mix all of this in a salad bowl with the corn and pineapple.
Season with salt, pepper, paprika and 2 to 3 spoonfuls of oil.
Cook in small portions.
- La pierre NORVEGIENNE -
350 g of fresh salmon - 2 jars of lumpfish eggs - 350 g of sweet
smoked herring – chopped parsley - 350 g of sole - 2 small
glasses of vodka.
Cut the fish into thin slices and mix them in a salad bowl with
the lumpfish eggs and chopped parsley.
Sprinkle the preparation with vodka and leave to macerate
for 30 minutes. Cook the small pieces of fish on the stone.
Accompany with pieces of toast with fresh salted butter.
LAGRANGE Ele?gance MODIF:LAGRANGE Grill'Pierre 14/03/08 9:45 Page 47
