Smoked fish and scampi with cucumber vegetables and horseradish-cranberry cream

Name: Smoked fish and scampi with cucumber vegetables and horseradish-cranberry cream
Yield: 4
Ingredients: 4 small trout 4 cod chops (from the tail piece; approx. 500-600 g); 12 (approx. 360 g) raw scampi; 45 g coarse salt; 1 TABLESPOON Sugar; 2 TEASPOONS colourful peppercorns; 2 TEASPOONS Mustard seeds; 1 Garlic clove; 1 TEASPOON Lemon Pepper; 4 TABLESPOONS Oil; 2 (approx. 750 g) Cucumbers; 1 Onion; 3-4 Stem(s) Dill; 1 TEASPOON red peppercorns; 15 g Butter or margarine; 1/4 l Vegetable broth (instant); 2 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 75 g Fresh cream; 1 TEASPOON Cornstarch; 7-10 Tbsp white pepper; 150 g Whipped cream; 1 TEASPOON grated horseradish (a. d. glass); 2-3 TABLESPOONS Wild cranberries; 4 Bay leaves; 7-10 Tbsp Dill and lemon wedges; 7-10 Tbsp Aluminium foil; 6 TABLESPOONS Smoking flour, possibly already with dried. Herbs spiced . (available in the angling shop)

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

Ingredients

Servings: 4

4 small trout 4 cod chops (from the tail piece; approx. 500-600 g)
12 (approx. 360 g) raw scampi
45 g coarse salt
1 TABLESPOON Sugar
2 TEASPOONS colourful peppercorns
2 TEASPOONS Mustard seeds
1 Garlic clove
1 TEASPOON Lemon Pepper
4 TABLESPOONS Oil
2 (approx. 750 g) Cucumbers
1 Onion
3-4 Stem(s) Dill
1 TEASPOON red peppercorns
15 g Butter or margarine
1/4 l Vegetable broth (instant)
2 TABLESPOONS Lemon juice
7-10 Tbsp Salt
75 g Fresh cream
1 TEASPOON Cornstarch
7-10 Tbsp white pepper
150 g Whipped cream
1 TEASPOON grated horseradish (a. d. glass)
2-3 TABLESPOONS Wild cranberries
4 Bay leaves
7-10 Tbsp Dill and lemon wedges
7-10 Tbsp Aluminium foil
6 TABLESPOONS Smoking flour, possibly already with dried. Herbs spiced . (available in the angling shop)

Directions

1
Wash trout and fish chops and pat dry. Scampi, except for the tail, loosen from the shell and remove the intestines. Crush coarse salt, sugar, colourful peppercorns and mustard seeds in a mortar.
2
Sprinkle fish chops from both sides, trout from inside to outside with the seasoning mixture. Cover and leave to stand for at least 1 hour. Peel and chop the garlic. Mix with lemon pepper and oil; turn the scampi in it and let them marinate for 1 hour as well.
3
Cucumbers wash, peel, halve lengthwise and remove seeds. Cut the cucumbers into slices. Peel and chop onion. Wash dill, dab dry and cut finely. Coarsely crush red pepper in a mortar.
4
Heat the fat in a pot and sauté the onion in it until transparent. Add cucumber, braise briefly and deglaze with stock. Add lemon juice, a little salt and red pepper. Simmer covered for 5-10 minutes.
5
Mix crème fraîche and cornstarch. Stir into the vegetables, bring to the boil again briefly and season to taste with salt and pepper. Fold in dill and set aside; the vegetables can be eaten cold or warm.
6
Whip cream until stiff, stir in horseradish and cranberries. Dab fish and scampi dry. Put the scampi with bay leaves on wooden skewers. Line a pot (e.g. roaster with a sieve insert, wok or pressure cooker) smoothly with aluminium foil.
7
Sprinkle approx. 2 tablespoons of smoking flour on the bottom and place the insert upside down or as high as possible in the pot. Do not put the lid on completely. Heat over a high heat until it begins to smell of smoke.
8
Immediately place the fish and/or skewers on the sieve insert and close the lid firmly. Smoke for 5 minutes at high heat, then smoke for another 5 minutes at low to medium heat.
9
Remove from the heat and allow to simmer for 10 minutes in a closed pot. (Depending on their size, scampi may only need 5 minutes.) The lid must not be opened in between, as this will interrupt the smoking process.
10
Smoke the fish in the smoker for about 45 minutes, the scampi for about 30 minutes. Serve fish and scampi lukewarm from the smoking pot, garnished with dill and lemon wedges. Add vegetables and cream extra.