FOR YOUR NEXT PLANCHA PREPARATIONS

A few marinades to give character to your preparations and skewers.

FISH ON SKEWERS:

- Instant marinade, i.e. 1 hour before

- Dill olive oil with a hint of Ricard salt and pepper

- Lemon juice

- Coconut milk, lime ,star anise, salt and pepper

- Chopped garlic olive oil, thyme flower, salt and pepper serpolet

- Grape seed oil, paprika lemon,cayenne pepper salt

- Coconut milk,star anise powder, lime and spring onion salt and pepper

- Olive oil, thyme-lemon turmeric, lemon salt and pepper.

FOR SHELLFISH:

- Spiny lobsters, lobsters, lobsters, prawns, gambas.

- Make this mixture and put it on when they are cooked.

- Salt, paprika sugar, curry powder and ginger powder

- Mix well and sprinkle.

FOR LAMB MEAT SKEWERS:

- Savory olive oil savory garlic powder thyme flower salt and pepper.

- Hazelnut oil, almond powder, star anise, crushed salt and pepper

- Herbs of Provence olive oil crushed garlic crushed sechuan pepper salt

- Miniature pepper, marjoram, laurel powder and salt.

PORK :

- Soy sauce, honey ,turmeric ,salt pepper grape seed oil

- Soy sauce ,ginger powder flower of thyme salt pepper salt

- Olive oil ,sauternes ,honey ,sherry vinegar, salt and pepper

- Soy sauce ,liquid caramel ,balsamic vinegar salt pepper.

BEEF:

- Red wine ,wine vinegar chopped shallots, thyme salt pepper
- White wine miniature pepper pepper powder tarragon bay leaf salt
- Grape seed oil thyme laurel garlic Espelette pepper salt
- Soy sauce ,wine vinegar, coriander ,sugar, honey, salt and pepper

Original recipes by Chef Patrick Asfaux