🍽️ Fish Raclette with Seafood and Zucchini

Name: Fish Raclette with Seafood and Zucchini
Total time: 30 min
Yield: 4 servings
Ingredients: 1 Zucchini; 4 Scallops (kitchen-ready with coral, removed from the shell); 500 g Salmon fillet (kitchen-ready, skinless); 400 g Crab meat (kitchen-ready); 2 sprigs Dill; 2 sprigs Parsley; Salt; Pepper (from the mill); 2 tbsp Lemon juice (for drizzling); 150 g Cream cheese (plain); 2 tbsp Chive rings; 1 tbsp Lemon juice; 150 g Raclette cheese; 1 piece Horseradish root (approx. 2 cm); 100 g Plain yogurt; 100 g Sour cream; 1 tbsp Lemon juice

725 kcal · 30 min · 4 servings

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Ingredients

1 Zucchini
4 Scallops (kitchen-ready with coral, removed from the shell)
500 g Salmon fillet (kitchen-ready, skinless)
400 g Crab meat (kitchen-ready)
2 sprigs Dill
2 sprigs Parsley
Salt
Pepper (from the mill)
2 tbsp Lemon juice (for drizzling)
150 g Cream cheese (plain)
2 tbsp Chive rings
1 tbsp Lemon juice
150 g Raclette cheese
1 piece Horseradish root (approx. 2 cm)
100 g Plain yogurt
100 g Sour cream
1 tbsp Lemon juice

Instructions

1. Wash the zucchini thoroughly and remove the tough ends. Peel the zucchini into long, thin strips using a vegetable peeler.
2. Wash the scallops, fish, and other seafood. Pat them dry with a kitchen towel. Remove any undesirable parts if necessary.
3. Wash the dill and parsley. Shake off excess water and pluck the leaves from the stems.
4. Cut the fish into thin slices or bite-sized pieces.
5. Place the fish pieces into the small raclette pans.
6. Season the fish with salt and pepper. Add a squeeze of lemon juice.
7. Slide the pans under the hot grill. Cook the fish until it is fully cooked.
8. Mix the cream cheese with the finely chopped chives.
9. Season the cream cheese mixture with salt, pepper, and lemon juice.
10. Scoop small mounds (dollops) from the cream cheese mixture.
11. Garnish the cream cheese dollops with a parsley leaf.
12. Serve the garnished dollops alongside the cooked fish.
13. Distribute the zucchini strips evenly into the raclette pans.
14. Place one scallop and a slice of raclette cheese on top of the zucchini.
15. Slide the pans under the grill. Bake the zucchini and cheese until they are golden brown and bubbling (gratinating).
16. Season the finished zucchini mixture once more with salt and pepper.
17. Peel the horseradish root and grate it finely.
18. Mix the yogurt with the sour cream and the grated horseradish.
19. Add lemon juice, salt, and pepper to the sauce and mix everything well.
20. Place the crab meat onto lightly oiled raclette pans.
21. Cook the crab meat under the grill until they are warm.
22. Serve the crab meat together with the horseradish sauce and fresh dill tips.

Nutrition per serving

kcal: 725
Protein: 65 g · Fett/Fat: 47 g · Carbs: 10 g