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Flounder in Wood Wraps

Scholle Wraps Scholle Wraps

The "wood veneer" (Wood paper) is first soaked with the accompanied natural fiber cord in lukewarm water for 10 minutes. The barbecue is heated to a medium heat.

The flounder should be filleted first and each piece with the back side placed on a Wood Paper. Mix the spicy ingredients. Then sprinkle the ventral side of the flounder fillets with a little olive oil and rub with the spice mixture. Carefully roll the Wood Papers up and fix them with natural fiber!

The flounder wraps will be cooked on the grill over the direct heat from all sides for about 10 minutes. A light smolder of wood causes a smokey flavor!

Additional Info

  • Ingredients: 1 flounder, 1/2 tablespoon of Cayenne pepper, 1 tablespoon of paprika powder, 1 tablespoon of sea salt, 1/2 tablespoon of Cumin, 1/2 tablespoon of Oregano, 1/4 tablespoon of black pepper; additionally: 2 pieces of Wood Papers
  • Materials: all grill systems