Ziegler & Brown ZTGK, Руководство по эксплуатации

Страница: 28 / 32

28
Lemon Dill Snapper
Serves 4
Cooking Time 45 - 55 minutes
Accessories:
Bar-B-Chef Fisharoo
Ingredients
■
1 whole snapper (scaled and gutted)
■
300ml sour cream
■
1 lemon zested and juiced
■
1 lemon sliced
■
½ bunch fresh dill
■
Parsley for presentation
■
1 banana leaf (or you can use
aluminium foli)
Preparation
1. Preheat your BBQ with both burners on
HIGH and the hood closed to 200ºC. Turn
both burners to LOW .
2. Combine sour cream, lemon zest, lemon
juice and chopped dill into a bowl. Add
salt and pepper to taste.
3. Spread the mixture generously inside
the fish.
4. Place the banana leaf or foil on the
bottom of the
Bar-B-Chef Fisharoo
and lay
the snapper on top. Place the sliced
lemon pieces and parsley on top of the
fish and close the Bar-B-Chef Fisharoo.
5. Place the Bar-B-Chef Fisharoo centrally
in the BBQ, making sure both bottom
legs are extended so that the fish is not
in direct contact with the grill. The
banana leaf or foil shields the fish from
direct heat.
6. Close the hood and cook until you see
flaking starting at the thickest part of
the fish.
7. Let the fish rest, covered with foil for
10 minutes before serving.
TIP: Fish will continue to cook whilst covered and resting. Take the fish out of the BBQ
once you see it flaking.