Outdoor recipe: grilled whitefish

Ingredients:
600 g whitefish fillet with skin (from whole whitefish 1,100 g)
50 ml lemon juice (usually juice of half a lemon)
50 g flour
Salt & pepper
Clarified butter (or other fat with a high smoke point, such as HO sunflower oil or HOLL rapeseed oil)

Preparation:
If you’re using a whole fish, first fillet the whitefish and parry the fillets with skin. After a quick rinse in cold water, pat dry. Drizzle the freshly squeezed lemon juice over the fillets and add salt and pepper for seasoning. Place the Petromax grill tray over the fire and pour around 4 tablespoons of rapeseed oil evenly over it. Once the oil is hot enough, turn the fillets in the flour, pat them down and fry on the grill for approx. 2 minutes per side.

Ingredients:
1 medium-sized white onion
10 g butter
200 ml white wine
300 ml full-fat cream
1 half a bunch of dill
1 lemon
Salt
White pepper
200 ml vegetable stock (add fish stock if required)

Preparation:
For the mis en place, first cut the onion into fine cubes (brunoise). Wash and pluck the dill, separate the tips from the stalk and chop finely. Wash the lemon, grate the zest with a fine grater and then squeeze the juice from the whole lemon. Sauté the onions in a pan with a little butter. After 2 minutes, deglaze with white wine and reduce. Add the dill stalks and reduce the sauce further. Once the liquid has reduced by three quarters, top up with fish stock and reduce by half again. Remove the dill stalks. Add some full-fat cream and reduce slightly. Add the chopped dill, grated lemon zest and lemon juice. Add salt and pepper for seasoning.

Ingredients:
1 tablespoon of olive oil
1 small onion
100 g carrot
100 g celery
250 g long grain rice
100 ml white wine
500 ml vegetable stock
Salt & pepper

Preparation:
Peel and finely chop the onion, peel the carrots and celery, and cut into fine cubes (brunoise). Bring the vegetable stock to a boil separately. In the Petromax Dutch oven, first fry the onion briefly in olive oil before adding the vegetables and allowing the ingredients to simmer. Then add some long grain rice and cook until translucent. Deglaze with white wine and pour in the vegetable stock. Simmer for 15–20 minutes. Sprinkle some salt and pepper to season the rice and add some butter if necessary.

Ingredients:
500 g leek
1 tablespoon of clarified butter
Salt & pepper

Preparation:
Cut the leek in half lengthways and place it under running water to wash. Then cut it into 10-centimetre-long pieces. Heat the clarified butter and fry the leek for about 15 minutes. Add salt and pepper for seasoning.