“Gold Trout”

Preparation

Time 20 min. Difficulty: easy.

Coat the trout with a little olive oil and salt. Then cut the limes and put them together with the trout and rosemary in the Grandhall fish clamp. Mix some provincial herbs with olive oil in a bowl. When the Grandhall G3 BBQ has reached a temperature of 220 degrees you put trout on it. Then set the Grandhall BBQ to half height and close the valve. Place the baguettes on the top rack and coat the bread and fish with the provincial-olive oil mix and add some salt and pepper. The fish needs about 4 minutes on both sides with the lid closed. Quench the fish occasionally with the Othmar gold beer, this gives the fish a particularly tasty taste!

A side dish on the side burner:

Put the side burner on high heat and add a dash of olive oil in the Camp Chef skillet. When it is hot add the tomatoes, spring onion and the zucchini and add it to Othmar Gold, this will boil away again in the heat and will give the vegetables a delicious taste. Please note, the Camp Chef skillet is hot due to the fast and even heat! Add a little provincial olive oil, pepper and salt.

Put the side burner on high heat and add a dash of olive oil in the Camp Chef skillet. When it is hot add the tomatoes, spring onion and the zucchini and add it to Othmar Gold, this will boil away again in the heat and will give the vegetables a delicious taste. Please note, the Camp Chef skillet is hot due to the fast and even heat! Add a little provincial olive oil, pepper and salt. Enjoy your delicious, juicy trout with a side dish!

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Finish with a nice fresh salad mix and an Othmar gold beer!

“Dorade with rosemary & lemon”

Preparation

Fire up your Grandhall grill, turn it on high and close the hood. Meanwhile, lubricate the dorade with a little olive oil and salt. Cut slices of lemon and put them together with the dorade and the rosemary in the Grandhall fish clip. Cut beautiful slices of the aubergine, cut the red onion through the middle and the limes into segments. Mix the provincial herbs in a container with about 50 ml olive oil, this allows you between the vegetables, wedges and possibly. rub the dorade. Place the square Skillet on high heat on the side burner. When it is hot, you put a big splash of olive oil in it and the potato wedges with the lime wedges. When the BBQ has reached the temperature of 220 gr. do the dorade with the eggplant. Now set the BBQ to half-high position and close the lid. Make nice grill stripes on both sides of the aubergine and then place them on the top grill. Coat this with the provincial-olive oil mix and add pepper and salt to taste. The fish needs about 4 minutes on both sides with the lid closed. The potato wedges are ready in about 10 minutes. Spoon it occasionally. Add a bit of provincial olive oil, pepper and salt to both. Enjoy your delicious, juicy dorade!