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In Zitronen-Soja-Soße marinierter Lachs
Für 4 Personen als Vorspeise
Zutaten
300 g Lachsfilet, ohne Haut
2 Esslöffel Sojasoße
1 Teelöffel Wasabi-Paste
2 Esslöffel Zitronensaft
2 Teelöffel Sesamöl
Zum Servieren:
Eingelegter Ingwer
Kurz angebratener Spinat
Zubereitung
• Schneiden Sie den Lachs in 1 cm dicke Scheiben.
• Mischen Sie Sojasoße, Wasabi-Paste, Zitronensaft und Sesamöl. Gießen Sie diese
Marinade über den Lachs und lassen Sie den Lachs 20 Minuten darin ziehen.
• Heizen Sie den Grill auf Stufe SEAR vor, bis die rote Netzkontrolllampe verlischt.
• Drehen Sie den Kippregler des Grills auf die Position FLAT und klappen Sie den Deckel
des Grills ganz um. Legen Sie den Lachs auf die ebene Grillfläche und grillen Sie den
Lachs auf beiden Seiten jeweils etwa 20 bis 30 Sekunden lang an.
• Servieren Sie den Lachs mit Spinat und Ingwer.
Heiße Ingwer-Garnelen
Für 4 Personen
Zutaten
1 kg grüne Königsgarnelen, ohne Schalen, mit ganzen Schwänzen
1 Teelöffel zerstoßener Knoblauch
1/4 Tasse Sojasoße
1/4 Tasse trockener Weißwein
1 Esslöffel fein gehackter Ingwer
350 ml süße Chilisoße (Thai-Soße)
Gewässerte Holzspieße
Zum Servieren:
Gedämpfter Jasminreis
Kurz angebratener Chinesischer Broccoli
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42504_Manuel_D.qxd 10.02.2005 8:59 Uhr Seite 29
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