Sea Bream with Salmon Farce Filling …. Radish Salad and Herb Triplets

Farce and preparation of sea bream:

1. Let the frozen salmon fillet thaw slightly (!) Until the skin can be peeled off. Then immediately cut it into cubes, still half-frozen, put in a chopper along with the very cold cream and salt and puree. Always pause briefly, then continue to chop, pause, continue to chop, etc. until a homogeneous mass is formed. Please do not chop permanently and continuously, otherwise the farce will heat up and become “gritty” afterwards. If it is creamy, but still has a light structure, it is o.K. Pour the farce into a bowl and immediately put it in the refrigerator. It remains there until it is used (this is not a mandatory rest period.)
2. Now, scale the sea bream (it should be big enough for 2 people) under cold running water, that is, scrape along the fish skin with a knife against the course of the scales and loosen the scales in the process. It’s always fun, because you can find them in the most impossible places for a long time afterwards. Fillet the scaled sea bream by cutting into the meat on one side from the tail end with a very long, thin, pointed knife and moving horizontally – while gently pressing the flat knife on the middle bone – gradually up to the head and the fillet there cuts off. Then turn the sea bream and do the same on the other side as before. Anything you can’t cut through the fish with a knife can be done with kitchen scissors.
3. Now clean the two roughly cut fillets. To do this, cut away the flat-lying gauzes and everything that does not belong to the fillet on the side edges and straighten the edges. Feel for bones in the fish by stroking them in opposite directions and pulling them with tongs. Finally, rinse the fillets with cold water and dry them well.
4. Now spread a large piece of aluminum and cling film over it on the work surface, sprinkle it with a little salt, put half of allspice, juniper and bay leaf on top and place a fillet with the skin side on top. Then spread the whole (!, Even if it initially seems too much) farce and place the other fillet on top and press lightly. Salt its surface a little, put the remaining allspice grains and juniper berries and 1 bay leaf on it and first wrap it completely with the cling film underneath, then wrap the aluminum foil around it and keep it in the refrigerator until it is smoked. There is no extra rest period here either. But you can prepare everything well and store it in a cool place, so that the preparation hardly takes any time later and you have everything ready at the same time.

Radish salad:

1. Peel the radish, roughly grate. Mix with the salt in a sealable bowl and let the water steep for about 30 minutes. (Bowl with a lid, because the radish “smells” quite a bit …;.)) When liquid has collected, pour the radish onto a clean kitchen towel, squeeze it out with it and put it back into the bowl. Mix with all the ingredients there and keep ready chilled.

Potatoes:

1. For this – if possible – look for the very small triplets, clean them under cold running water and then dry them well. Put in a bowl, mix with 2 tablespoons of oil, salt and all the herbs and let them steep for at least 1 hour.

Completion:

1. Since potatoes and fish run parallel and should be ready together, the oven for the potatoes must first be preheated to 220 ° O / bottom heat. As soon as he has reached this, at the same time fire up the table smoking oven outdoors (!). Then, however, first place the potatoes, including oil and herbs, that have been thoroughly stirred in the marinade in the middle of the tray and slide them into the oven on the 2nd rail from below. The cooking time is 20-25 minutes. Turn once in between and drizzle with the remaining 2 tablespoons of oil. .
2. Then immediately wrap the fish fillets with the farce out of the foil, remove the spices, place them on the grate in the smoker and smoke for the first 5 minutes with the valve open so that the moisture can escape. Then close the valve and smoke for another 18-20 minutes. Since it is a very compact portion, cut through the middle after 15 minutes to see whether the fish is no longer translucent. Otherwise, use up the 18-20 minutes to the full.
3. If you like, you can add a dip from a little yogurt and cream horseradish.

Tip:

1. If you don’t have a table-top smoker, you now have two options …. either you can make your own out of a large tin can or an old pot …. ;-)) or you can simply leave the stuffed fish in both foils – as described under point 4) – and cook it together with the potatoes in the oven on the tray.

Note on the rest periods:

1. The resting time given below only refers to the steeping of the potatoes and the salad. It is therefore advisable to prepare these two things first, then you can use their rest time for fish and farce. These don’t really require a rest period. It only arises here from the fact that everything was prepared in good time.