Raclette with Fish and Frutti di Mare

Ingredients

• 1 Zucchini
• 4 scallops (prepped, shell removed)
• 500 g salmon fillet (ready to cook, skinless)
• 400 g shrimp (ready to cook)
• 2 sprigs dill
• 2 sprigs parsley
• Salt
• ground pepper
• 2 tbsp lemon juice (for drizzling)
• 150 g cream cheese (plain)
• 2 tbsp chives (roly-poly style)
• 1 tbsp Lemon Juice
• 150 g raclette cheese
• 1 piece horseradish (about 2 cm)
• 100 g plain yogurt
• 100 g Sour cream
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Wash, trim and shave the zucchini into strips. Wash, pat dry and optionally clean the scallops, salmon and shrimp. Rinse dill and parsley, shake off excess water and pluck the leaves. Slice the fish into rounds or bite‑sized pieces and place them in raclette pans. Season with salt and pepper, drizzle with a little lemon juice, slide under the raclette grill and cook.

2. 2.

   Mix cream cheese with chives and season with salt, pepper and lemon juice. Pinch off small lumps from the mixture and serve alongside the cooked fish with parsley leaves.

3. 3.

   Spread zucchini shavings in raclette pans, top each with a scallop and a slice of raclette cheese, then gratinate under the grill. Sprinkle with pepper and salt before serving. For the horseradish sauce peel and finely grate the horseradish. Whisk yogurt, sour cream, horseradish and lemon juice together, season with salt and pepper. Distribute shrimp on oiled raclette pans and cook under the grill. Serve with the horseradish dip and dill tips.