Juniper Smoked Perch and Creamed Chanterelles

Slice half of the lemon in 3-4 thin pieces. Rub the fish with salt and stuff it with lemon slices.

INGREDIENTS:

Number of servings

Serves: 4

List of ingredients

1-2 pcs perch á 1-1½ lb (or perch pike, or bass)

1 lemon

1 tbsp salt

1 lb chanterelles or funnel chanterelles, peeled and cleaned

2 tbs butter

3 lb heavy cream

1 tsp salt

3-4 pcs branch of juniper soaked in water

PREPARATION:

• Slice half of the lemon in 3-4 thin pieces.

• Rub the fish with salt and stuff it with lemon slices.

• Place the soaked branch of juniper on top of the glow.

• Place the fish on top of the smoky juniper and let smoke for about 5-8 minutes on each side (add more juniper if needed – if the fish is not cooked all the way thru after about 15 minutes finish of on grill grates above higher heat).

• Sauté chanterelles in butter for 4-5 minutes until the water has dissolved from the mushrooms.

• Add cream and bring to a boil. Season with salt.

• Serve fresh juniper smoked fish with lemon to squeeze and creamy chanterelles on the side. You can add potatoes or flatbread for a complete meal.