NUTRITION - Advice from Marine Visse, dietician in Sens: Barbecue recipe ideas

NUTRITION – Advice from Marine Visse, dietician in Sens: Barbecue recipe ideas

Despite temperatures that are not worthy of a month of May, the barbecue season is fast approaching! And today I’m giving you ideas to allow you to vary with the traditional sausages and merguez that we can find.

BBQ Eggplant

Eggplant: 3
Balsamic vinegar: 20 cl
Sherry vinegar: 5 cl
Olive oil: 10 cl
Herbs: garlic, thyme, bay leaf: 2
Fine salt: 3 pinches
Pepper mill: 2 turns

Wash the aubergines and cut them into 1 cm slices.
Crush the garlic with the palm of your hand. Strip the thyme and break the bay leaves.
In a saucepan, boil the balsamic vinegar then turn off the heat source. Add the aromatic garnish, the sherry vinegar and leave to infuse for 5 minutes.
Arrange the eggplant slices in a gratin dish, season with salt and pepper, then drizzle with olive oil. Then pour the marinade and leave to infuse in the fridge for 25 minutes.
Drain the eggplant slices and arrange them on the barbecue grill. Grill them for 3 minutes on each side and enjoy immediately.

Marinated cuttlefish

For step 1

Cuttlefish breast: 900 g
Olive oil: 10 cl
Dried thyme: 5 g
Cumin powder: 5 g
Coriander powder: 5g
Paprika: 5g
Fine salt: 6 pinches

For step 2

Lawyer(s): 3
Lemon(s): 1
Red Tabasco: 8 drops
Fresh coriander: ¼ bunch
Olive oil: 2 cl
Fine salt: 6 pinches
Pepper mill: 3 turns

For step 3

Sucrine(s): 6
Cherry tomato(es): 30
Spring onion(s): 2
Sherry vinegar: 5 cl
Olive oil: 10 cl
Fine salt: 3 pinches
Pepper mill: 3 turns

Cut the cuttlefish into large pieces and square them by incising them with a knife.
Mix the olive oil, thyme and spices, then brush the cuttlefish whites. Cover and let marinate in the refrigerator for 2 hours.

Meanwhile, light the barbecue.
Drain the cuttlefish whites to prevent the oil from dripping onto the embers and forming flames.
Place the barbecue grill halfway up, salt the cuttlefish whites and cook them for 8 minutes, starting with the grid side. Flip them halfway through cooking.

Peel the cilantro and finely chop it. Zest and squeeze the lemon. Cut the avocados in 2 and remove the core, then scoop out the pulp with a spoon.

In a bowl, mash the avocados with a fork, then add the lemon zest and juice, olive oil, salt, pepper, coriander and Tabasco. Mix well and adjust the seasoning if necessary.

Cut the sucrines in 2 and slice them to obtain a slightly thick chiffonade. Cut the cherry tomatoes in 2. Finely chop the cive and the bulb of the new onions.
Mix the salt, pepper and vinegar, then emulsify with a whisk, incorporating the olive oil gradually.
Mix the lettuce, tomatoes and onions, then season them at the last moment with the vinaigrette.
Serve this mixture chilled with a quenelle of guacamole and grilled cuttlefish.

Cod skewer

Pine nuts: 50 g
Olive oil: 15 cl
Fine salt: 6 pinches
Pepper mill: 6 turns
Basil: ½ bunch
150 g cod steak(s): 6
Fennel(s): 2
Cherry tomato(es): 300 g
Shallots: 2
Red onion(s): 2
Balsamic vinegar: 10 cl

  • Peel and chop the shallots into small dice, put them in a bowl and leave to marinate in vinegar until thick.
    Cut the cherry tomatoes in 4, add them to the shallots and salt generously, cover with olive oil.
    Chop the basil and add it to the mixture.
    In a hot frying pan, put a good drizzle of olive oil and add the pine nuts, stir constantly to obtain an even colour, drain them when they are blond, salt them and add them to the mixture.

  • Wash and cut the fennel into quarters. Bring a large volume of salted water to the boil (10 grams of coarse salt per liter of water) and cook the fennel for 5 minutes after boiling (i.e. blanch). To book.
    Peel the red onions then cut them into quarters.

  • Cut the cod loins into 3 cm cubes.
    Intersperse the cod cubes with the quarters of fennel and red onions on wooden skewers.
  • Coat the skewers with olive oil then season with salt and pepper.
  • Preheat your barbecue, when it is hot, place your skewers.
  • Cook your skewers for 1 minute on each side.
    When ready to serve, drizzle your skewers with sauce.

Prawns avocado pineapple skewers

Frozen king prawn(s): 24
Lawyer(s): 2
Victoria pineapple: 1
Fine salt: 6 pinches
Olive oil: 2 cl

For the sauce
Soy sauce: 10 cl
Sweet and sour chilli sauce: 20 cl
Lime(s): 1
Fresh coriander: 1 bunch
Golden sesame seeds: 40 g


Light the barbecue.
Shell the prawns, keeping the last ring of the shell and the tail (don’t forget to remove the casing using the tip of a knife or a toothpick). Cut them in 2.
Peel the pineapple, remove the core and cut into 2cm cubes.
Cut the avocado in 2 then remove the skin and pit. Also cut them into 2 cm cubes.

On skewers, insert pieces of prawns, pineapple and avocado. Season them with salt, then drizzle with olive oil.
Position the cooking grid at mid-height, then place the skewers and cook for 6 minutes, turning them regularly.


Wash and zest the lime. Then wash, dry and chop the coriander.
In a bowl, combine the chili sauce, lemon zest and juice, soy sauce, chopped coriander and sesame seeds.
For the dressing, present the skewers on a plate with the sauce on the side.

Salmon skewer with bacon and zucchini

Salmon fillet(s): 600 g
Slice(s) of smoked bacon: 20
Zucchini(s): 4
Fine salt: 6 pinches
Pepper mill: 6 turns
Chives: ¼ bunch
Chervil: ¼ bunch
Olive oil: 5 cl
Garlic clove(s): 1 clove


Cut the skinless and boneless salmon into large regular cubes of 3 cm sides. Wrap each cube of salmon in a slice of smoked bacon, then thread them 3 by 3 on skewers.

Wash the zucchini, cut them in 4 lengthwise then in large strips.
Peel and chop the garlic. Wash and thin the fresh herbs, then chop them.

In a very hot pan with a drizzle of olive oil, sauté the courgettes over high heat with a pinch of fine salt for 1 min. Then cook over medium heat for 4 minutes, while stirring. Add chopped garlic and chopped herbs, mix well and set aside.
Arrange the salmon skewers on the barbecue and cook them for 2 minutes on each side.

Provençal chicken papillote

Chicken fillet(s) (150 g): 6
Tomato(es): 4
Red pepper(s): 5
Pitted black olive(s): 100 g
Olive oil: 5 cl
Fine salt: 6 pinches
Pepper mill: 6 turns
Sprig(s) of thyme: 6

  • Wash all the vegetables. Cut the peppers in 2, extract all their seeds, cut their flesh into thin strips.
    Remove the peduncle from the tomatoes then cut them into slices. Cut the chicken fillets into thin strips.
    Cut the pitted olives into 4.

  • Cut 30cm squares of parchment paper. Arrange a few slices of tomato in the center, then season with salt and pepper. Add a drizzle of oil then distribute the peppers and season them. Then arrange the chicken strips. Add a few olives.
    Drizzle again with oil, add the thyme then close the foil wrappers tightly.
  • Place the papillotes on the barbecue grill placed on the hot embers. Let them swell (count 10 to 12 minutes of cooking) then serve them immediately.

Rosemary chicken skewers

Chicken thigh(s) (240 g): 6
Red pepper(s): 2
Sprig(s) of rosemary: 6
Basmati rice: 350 g
Red onion(s): 2
Crushed tomatoes (canned): 150 g
Fleur de sel: 7 pinches
Pepper mill: 6 turns
Olive oil: 5 cl

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