Stainless steel grill platter - Camembert with hazelnut crust and grilled asparagus and potato salad

May 18, 2021 Gastautoren Evi & Frank
Rezepte | Produkte

The stainless steel grill plate is one of our favourite gadgets on the gas barbecue. The plancha is simply extremely versatile. It expands your own barbecue horizons and creates completely new culinary barbecue possibilities.

That's why we've brought something new and great with us again and a vegetarian recipe. Sometimes you just don't feel like eating meat, you have vegetarian guests or you are vegetarian yourself and would like to eat something grilled. The barbecue scene is also in a constant state of flux and this means that not everyone should and must have a piece of meat on the barbecue at every barbecue. We can still remember a few years ago when barbecuing was something for the meat lovers among us and the variety of recipes for vegetarians on the barbecue was really meagre. Fortunately, those days are over.

As we like to cook seasonally and are currently in the asparagus season, we have created a great asparagus and potato salad from the barbecue and served it with an incredibly tasty camembert in a hazelnut crust. The asparagus and potato salad is flavoured with a vinaigrette and enjoyed lukewarm. It goes perfectly with the warm, crispy and creamy camembert.

The stainless steel grill plate

We have already reported on the stainless steel grill plate in our article on winter duck breast with grilled red cabbage. But we would like to summarise the most important key data about the stainless steel grill plate for you once again.

The plate is made of 4 mm thick polished stainless steel. It is 30×40 cm, has a height of 3.6 cm and can therefore be used universally on many gas barbecues. Weighing a proud 5kg, it is a very solid and high-quality piece. The heat storage and distribution are incredibly good thanks to the solid workmanship.

The recipe

So, now it's finally time for the great vegetarian recipe

Ingredients for the asparagus and potato salad

500g asparagus, white
500g asparagus, green
400g small potatoes with skin (triplets)
200g cherry tomatoes
Oil for frying

Ingredients for the vinaigrette

2 tablespoons lemon juice
4 tablespoons olive oil
1 tablespoon chives, chopped
1 tablespoon parsley, chopped
salt, pepper
1 teaspoon mustard
1 pinch of sugar

Ingredients for the camembert in hazelnut crust

3 Camembert 125g each
40g panko breadcrumbs
100g ground hazelnuts
2 eggs
100g flour
20ml milk
0.5 teaspoon each of curry powder, salt and pepper

To make the asparagus and potato salad, peel the white asparagus. Then cut off the bottom ends of both types of asparagus and cut the spears into bite-sized pieces. Pre-cook the potatoes for about 10 minutes and then cut them into small pieces. Halve the cherry tomatoes.

For the vinaigrette, mix all the ingredients together well and season the sauce with salt and pepper.

A breading line is needed to prepare the Camembert. Set up three deep plates for this. Place the flour in the first plate, mix the eggs with the milk and spices in the second plate and place the hazelnuts and panko flour in the third plate. The cheese is then breaded twice. This means that the cheese is first dipped in the flour, then in the egg and finally in the nut and panko mixture. This process is then simply repeated once more.

Now it's time for the stainless steel grill plate

Once the preparations are complete, the stainless steel grill plate is used. This is heated to a medium heat and coated with oil. First place the asparagus pieces and the potatoes on it. After about 5 minutes, add the Camembert. You can add a little more oil to the cheese here to make the breading nice and crispy. The camembert is then fried for approx. 10-15 minutes, turning from time to time and adding a little more oil if necessary.

The asparagus and potatoes are turned from time to time during cooking and about 5 minutes before everything is cooked, the halved cherry tomatoes are added to the salad on the stainless steel grill plate.

When the asparagus is cooked, the salad is ready to be placed in a bowl and tossed with the prepared vinaigrette. The asparagus salad is then enjoyed lukewarm together with the crispy camembert.

Enjoy your meal!

Summary

The solid stainless steel grill plate expands the possibilities for grilling immensely, allowing you to prepare finely chopped ingredients such as the red cabbage in the duck breast recipe or the asparagus potato salad shown here.