Catler GR 8012 - Manual (Page 26)

R6
FISH AND SEAFOOD MEALS
FISH AND SEAFOOD MEALS
ATLANTIC SALMON STEAK WITH TARRAGON
AND PEPPER CRUST
Serves 4
2 tablespoons olive oil
2 tablespoons dried tarragon leaves
freshly ground black pepper
4 Atlantic salmon steaks – weighing approx
180g each
To garnish:
Lime or lemon wedges
To serve:
Steamed baby potatoes
Preheat Contact Grill until the Heating light turns
off .
1. Combine oil with tarragon and a generous
and coarse grinding of black pepper.
2. Brush salmon on both sides with mixture
and place on grill.
3. Adjust the grilling height control to just
touch the top of the fi sh steak.
4. Allow to cook for 2 minutes for fi sh to be
golden on the outside and ‘rosy’ pink on
the inside. Cook a further 2 minutes to cook
through.
5. Remove from grill and serve immediately
with the steamed potatoes.
BABY OCTOPUS WITH CHILLI AND GARLIC
Serves 4
750g baby octopus, cleaned
2 tablespoons olive oil
2 tablespoon Thai style sweet chilli sauce
juice and zest of 1 lime
1 teaspoon minced garlic
To garnish:
Lime wedges
Coriander sprigs
To serve:
Lightly steamed vermicelli noodles
Preheat Contact Grill until the Heating light turns
off .
1. In a large mixing bowl combine octopus
with oil, chilli sauce, lime zest, juice and
garlic. Toss well to combine and season with
pepper.
2. Place octopus on pre-heated grill and lower
press. Allow to cook for 3 minutes.
3. Remove from grill and serve on top of
vermicelli noodles, garnish with lime and
coriander.
LEMON AND SOY MARINATED SALMON
Serves 4 as an entree
300g piece salmon fi llet, skin removed
2 tablespoons soy sauce
1 teaspoon wasabi paste
2 tablespoons lemon juice
2 teaspoons sesame oil
To serve:
Pickled ginger
Sautéed spinach
Preheat Contact Grill until the Heating light turns
off .
1. Cut salmon into 1cm thick slices. Combine
soy, wasabi, lemon juice and sesame oil.
Pour over salmon and allow to marinate for
20 minutes.
2. Turn the Base Plate Tilt Dial to fl at, open the
grill, place salmon on fl at plate for 20-30
seconds each side or until seared. Serve
salmon with spinach and ginger.