For the grill plate, clean the vegetables, rinse them, cut them into small pieces and cook them al dente in a little clear soup.
Season the meat on both sides with pepper and a little iodized salt and roast it in hot clarified butter on both sides.
Heat the herb butter in a frying pan, add the well drained vegetables, season with iodized salt and pepper and refine with the chopped herbs.
Chop the oyster mushrooms and sauté them briefly in butter. Add halved tomato cherries, season lightly and refine with fresh herbs.
Arrange the vegetables tossed in herb butter on plates, evenly distribute the roasted fillets on top and drape the mushroom-tomato garnish on the fillets.
Serve the grill plate.
Preparation Tip:
Of course, baked potatoes go best with the barbecue dish, but so does rice. The meat tastes especially good if you marinate it in a hearty beer marinade.
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