Trout salad

This quick and easy recipe comes out well, is simple to prepare, and can be quickly brought together, even on the go. Perhaps directly at the lake from which you have just caught a few fish!

At home, boil the potatoes and prepare the vinaigrette. Then you need salt and pepper and a small bowl.

Heat the grill to a maximum of 180 °C with the lid closed and the grate on.

Slowly warm the potatoes briefly on both sides, remove from the grill and continue to heat the grill to 240 °C.

Now slowly grill the fish on both sides until done. During this time, cut the potatoes into pieces and mix with the vinaigrette in the bowl.

The fish is ready when you can easily pull out the dorsal fin.

Small fish, such as perch, do not necessarily need to be gutted, as we only need the freshly grilled fillets for the salad.

You can also save on scaling too. Fish with the smallest scales, such as trout, can be eaten with the skin. For fish with larger scales, you can simply peel off the skin after grilling.

When the fish is cooked, remove it from the grill and fillet it immediately. First remove the upper skin, then take out the meat piece by piece. Then carefully pull the entire strand of fish bones from the tail to the head out of the fillet underneath. Check again that all the bones have been pulled out of the meat and then remove the meat from the skin.

Chop the herbs and add to the potatoes with the fish meat. Fold in carefully and season with salt and pepper.

Enjoy your meal!

Saddle of red deer with green asparagus and tomatoes

Fire up and set your MONOLITH for two zone cooking for indirect on one side and direct on the other. The temperature needs to be around 220°C.

Cut the saddle of venison into evenly sized slices around 5 cm thick. Now wrap the slices with bacon and secure them with kitchen twine.

Next, take a small pan and place on the direct side. Add the olive oil to the pan and grill the green asparagus for about 10 minutes.

Move the pan with the green asparagus to the indirect zone of the grill and grill the saddle of venison on the direct side, flip to cook both sides.

Then put the medallions to one side and add the second deflector stone in your MONOLITH for indirect on both sides of your Smart Grid System. The top and bottom vents can now be closed.

Put the medallions back in the grill, add the cherry tomatoes to the green asparagus and drizzle with the teriyaki sauce.

Now let the whole thing simmer indirectly for about 20 minutes. As soon as the meat has reached a core temperature of 62° C, the dish is ready and can be served.



Light your Monolith and prepare it for indirect cooking at 150-160 degrees.

Melt the butter in a saucepan.

Put the pistachios and walnuts in a food processor and chop finely. Any larger chunks are ok, don’t worry.

Grease the baking tin with melted butter.

Cover the bottom of the baking dish with 10 sheets of filo pastry, brushing between each layer of filo pastry with melted butter.

Once the 10 sheets are on the bottom, place the chopped nut mixture on top of the filo pastry (keep a little of the nut mixture for garnish, if desired).

Place the next 10 sheets of filo pastry on top of the nut mixture and brush between each layer again with melted butter.

Now cut the baklava into small squares/rectangles in the baking tin.

Sprinkle the sliced baklava again with melted butter.

Place the baklava in the middle of the grill and bake for about 50 minutes. Check every 10 minutes and rotate the baking dish if necessary to ensure that the baklava colours evenly.

Whilst that is cooking, put the sugar and water in a pan and bring to the boil to make a sugar syrup.

The baklava is ready when it is evenly browned on top.

Remove the baklava from the grill and pour the sugar syrup over the baklava, making sure there is sugar syrup all over it.

Allow the baklava to cool completely before serving.