Dish of Peter de Clercq - Grill x Restaurant Elckerlijc
Roast a pointed pepper over high heat until black. After the bell pepper has turned black, let it cool in a closed bag. Then remove the (black) skin from the bell pepper. The beautiful red 'flesh' remains. Build up the lasagna nicely. Alternate the slices of zucchini with the salmon and pointed bell pepper, so that you get nice layers. Between the layers, add Eldurapi Asian spices, capers and parmesan cheese. Add some soy sauce, olive oil and a lot of grated cheese. Put the lasagna in the grill for 20/30 minutes at about 180°C.
Give extra flavour by adding some fire spices through the woodchipper.