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EN
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6. Remove the fish from the refrigerator and grill according to the size of fillets for 5-10 minutes, then
flip and grill until soft. As soon as the grilling process has finished, remove from grill and serve on
the prepared grilled vegetables.
Raclette with smoked fish
recipe for 4 persons
4 fillets of smoke trout
4 slices of smoked salmon
4 slices of smoked flounder
1 smaller smoked eel cut into slices
600 g of various cheeses (Gouda, Appenzell, blue cheese, mozzarella)
250 spoons of whip cream
lemon juice from 1 lemon
1 lemon
Bundle of green onion
1 spoon of ground caraway seed
4 potatoes
Preparation:
1. Wash potatoes with peels, wrap in aluminium foil and leave to bake in the oven.
2. Place the slices of fish on a plate on top of each other. Add a few drops of lemon juice.
3. Mix cream with the remaining lemon juice in a bowl. Cut the lemon into four pieces and place in
between the meat.
4. Cut the cheeses into fine slices and put on a small plate for everyone at the table.
5. Put onions and caraway seed into the raclette pans.
6. Place potatoes on the top stone plate, to keep them warm.
7. Everyone can take cheese and cover it with caraway to taste, and then insert it into the pan and
allow the cheese to melt.
8. The cheese is served with potatoes, smoked fish, onion and whipped cream.
Raclette from cod
recipe for 4 persons
2 cod fillets
4 crepes made from wheat flour
1 head of lettuce
1 glass of vodka
1 cup of bechamel sauce
2 spoons of whip cream
1 spoons of freshly cut coriander
wine vinegar dressing
lemon juice from 1 lemon
Preparation:
1. Dice the cod and marinate in vodka for an hour.
2. Mix the bechamel sauce with cream, lemon juice and coriander in a large salad bowl. Mix the
lettuce and vinegar dressing in another salad bowl.
3. Let the cod drip off and squeeze the remaining juice out softly. Place the cod into the bechamel
sauce.
4. Heat all crepes gradually on the stone plate.
5. In the mean time, place the raclette pans under the grill and when warm, pour the bechamel mix
with cod into the pans. Place under grill again ad wait until the sauce begins to bubble.
6. Raclette from cod is served hot or armed with crepes and salad.
