Salmon cutlet, grilled
Vinaigrette: mix 1 ﬁ nely chopped shallot with 2 Tbsp coarse mustard, 2 Tbsp honey, ½ bundle of ﬁ nely
chopped dill, 2 Tbsp vinegar, 3 Tbsp oil, and 2 Tbsp water.
Lachskotelett mit Öl einpinseln, pfeffern und auf dem heissen Salzstein von beiden Seiten
3–4 Minuten grillen. Mit der Vinaigrette servieren.
Use meat that is suitable for pan frying, such as:
Beef rump steak, ﬁ let steak and ﬁ let tips, Pork, veal, or lamb ﬁ let, schnitzel, medallions
Smoked pork chops, bratwurst, bacon, or mini-burgers.
Take care to not cut the slices too thick. The meat is more tender if it is marinated in or lightly brushed
with oil ﬁ rst.
Fry small pieces whole, please cut up large pieces. We recommend marinating the meat before frying it.
Filets or slices of angler-ﬁ sh, salmon, cod, and other species with ﬁ rm meat are highly recommended;
but sardines, prawns, scampi, and squid are also well-suited.
Divide the vegetables into portions and cut it into slices or strips. Hard types of vegetables such as
fennel, broccoli, or cauliﬂ ower should be blanched brieﬂ y ﬁ rst in boiling water so that they do not have
to cook so long.
Fried eggs can be cooked just as easily as in a frying pan.
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