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Grilled Prawns, Sea Bream, Sausages and Much More

5 from 5 votes
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

  • 2 Sea bream, except
  • 8 Prawns
  • 2 Big potatoes
  • 1 Lemon, of which the juice
  • Lemon herb mix from the mill
  • 0,5 Zucchini fresh
  • 3 Cloves of garlic
  • 250 Cream quark with herbs, some drinking milk
  • 2 Tomatoes
  • Salt
  • Extra virgin olive oil
  • Various Spanish sausages also for men
  • Bread, beer

Instructions
 

  • Decapitate the sea bream and remove the fins. Place on aluminum foil and drizzle with lemon juice. Sprinkle the abdominal cavity with lemon and herb mix. Wrap tightly in aluminum foil. Head the prawns, peel them and sprinkle with the lemon and herb mix. Finely chop 1 clove of garlic and pour over them. Drizzle some olive oil over it and add a little lemon juice.
  • Proceed with the prawns as with the sea bream. Wrap tightly in aluminum foil. Cut the tomatoes crosswise, season with salt and wrap them too. Cut the zucchini into thin slices.
  • Scrub the potatoes clean and simmer for 20 minutes. cool. And again the aluminum is used. Mix the herb quark with a little lemon juice, salt and a little lemon juice. I added 2 tablespoons of drinking milk, otherwise it was too sticky.
  • We had a Weber grill with coal on our terrace. We have a webergas grill at home. Nice move. I grilled everything indirectly except for the zucchini slices, which were drizzled with a little oil and salt. Tasted like crisp chips.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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