Lagrange Plancha Mode D'emploi page 38

PLANCHA MO:LAGRANGE 25/03/09
Brush the trout steaks with mustard, and keep them chilled. Cut
the courgettes into slices (lengthwise). Brush oil on once side
and then place the slices on the Plancha, having slightly oiled
it beforehand. Leave to cook for 10 minutes.
Set them aside. Then place the trout steaks on your Plancha
and leave them to cook for 5 minutes (for each side).
Mustard sauce: Mix the cream with a bit of mustard, and add
salt and pepper.
Serve the trout steaks with courgettes and mustard cream.
Chicken breasts in chopped parsley (for 8 people)
8 chicken breasts - 3 cloves of garlic - 1 bunch of parsley -
olive oil - salt and pepper.
Cut the chicken breasts into strips and sprinkle olive oil on them.
Chop up the garlic and the parsley.
Impregnate the strips with the chopped garlic and parsley, and
then cook them on the Plancha, turning them over frequently for 6
minutes. Add salt and pepper before serving.
Chicken breast fillet with tomato and peppers (for 4 people)
2 pieces of chicken breast fillet - 2 tomatoes – 1 red pepper 1
green onion - 2 tablespoonfuls of grated parmesan cheese salt
- Ground pepper - dried oregano.
Cut the tomatoes into slices and the pepper into strips. In a
dish, place the tomato slices and the pepper strips in
alternating circular layers. Lay out the green onion cut into
slivers on this bed, and then the chicken breast fillets cut
in half. Season them. Slightly oil the Plancha. Cook for 15
minutes on the Plancha.
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MEATS
Grilled chicken in lemon (for 4 people)
4 chicken breasts (150 g) -3 tablespoonfuls of oil - 3 lemons -
salt - pepper.
Mix the lemon juice and the oil. Leave the chicken breasts to
marinate in the mix for 30 minutes. Cook them on the Plancha
(making sure it has been properly heated up) for 5 minutes
(each side).
Grilled chicken with sesame seeds (for 6 people)
6 chicken breasts - 150g of sesame seeds - salt and pepper
Marinade: 50g of butter - 3 tablespoonfuls of soy sauce -
3 tablespoonfuls of dry white wine - 1 tablespoonful of
tarragon - 1 tablespoonful of mustard
Mix the butter, mustard, white wine, soy sauce and the
tarragon. Place the chicken breasts in this marinade, stir slowly
and then leave to macerate for 2 hours. Then grill the chicken
breasts on your Plancha (4 minutes each side).
Sprinkle with a bit of marinade during cooking.
Remove the chicken breasts and place them in the sesame
seeds. Grill them for 1 minute on your Plancha.
Spanish-style pork fillet (for 4 people)
800 g of sliced pork fillets
Marinade: 2 squeezed lemons – 4 cloves of cut garlic -
3 tablespoonfuls of olive oil - 1 teaspoonful of thyme
1 teaspoonful of red pepper - 1 teaspoonful of cinnamon
1 tablespoonful of balsamic vinegar - 1 dose of saffron - salt
Marinate the thinly sliced pork fillets for 1 hour in the
preparation and then grill them for 10 minutes on your Plancha.
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