Chef Niklas, who often makes food infused with smoke or torched by fire, was originally inspired by the idea of cooking everything over an open flame, while on vacation at his cottage on the island of Ingarö in Sweden several years ago. Surrounded by nature, a new kind of fine-dining restaurant began to take shape in his mind.
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
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.