SIDE DISHES AND SNACKS, GRILLED.

CORN, GRILLED.
Ingredients:
4.3 cob of corn, 30 g butter
Preparation
With ears of corn milk ripeness remove leaves, cobs put on the grill and cook on grill for 10-15 minutes at 200 ° C.
Grain from the top should be lightly toasted.
Serve immediately after the roast on a platter covered with a napkin.
Separately submit a piece of butter.

Potatoes

POTATOES.
Ingredients:
4 potatoes, 150 grams of butter, salt, pepper, 1 clove garlic 2-3 tbsp. lemon juice, 3 tbsp. tablespoons chopped greens.
Preparation
Wash potatoes, cut in half and wrapped in foil. Bake on grill 40 minutes, turning regularly.
Mix the butter with salt, pepper, garlic, lemon juice and herbs.
Put in damp greaseproof paper to make rolls and refrigerate.
Submit to the potato.

BARBECUE FISH AND SEAFOOD

BAKED FISH.
Ingredients:
400 g cod fillets, the juice of 1 / 2 lemon, 1 sweet pepper, 1 zucchini squash 150 g, 200 g cheese, salt and pepper.
Preparation
Rinse fillets under running cold water, wet, sprinkle with lemon juice and cut into pieces measuring 2-3 cm.
Wash the peppers and zucchini, peeled and cut into pieces 2-3 cm thick
All components are strung alternately on skewers, season with salt and pepper.
Bake on the grid.
Before serving, sprinkle with grated cheese.

Baked fish

ENVELOPE WITH SALMON AND ASPARAGUS.
Ingredients:
9 sprigs of asparagus (asparagus), 6 pieces of salmon fillet, 20 g of fresh dill, 15 g of fresh chives, 70 g smoked ham or bacon proshuto, 4 tbsp. olive oil, juice of 1 / 2 lemon.
Preparation
Cut asparagus in half crosswise and cook in a saucepan of boiling water for 1-2 minutes, drain, rinse under cold water.
Put the salmon on board. Season with salt and black pepper.
Cover with the asparagus, dill and chives.
Tightly wrap the fish ham.
Mix olive oil with lemon juice and rub the top envelopes.
Put the salmon on the barbecue or under grill and cook for 5 minutes each side, lubricating oil.
Serve cold or hot.