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