How to cook smoked cod?

Constantin Fischer smokes the fish himself, and pickled chillies add a special flavor.

For the chillies:

INGREDIENTS 

2 Habanero chillies

2 Jolokia chillies

2Jalapeño chillies

1 Tbsp Honey

     salt

  olive oil

For the tomatoes:

INGREDIENTS 

500G Mixed tomatoes

Tonka bean

salt

olive oil

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For the shard:

INGREDIENTS

1 Federation Colorful chard

250mlVegetable broth

1/8lWhite wine

150GMascarpone

1Star anise

salt

sesame oil

For the mushrooms:

INGREDIENTS

100GBoletus

100GBread stubble

100GOyster mushrooms

100GShiitake

1clove of garlic

2StripesLemon peel

4thSage leaves

1Rosemary sprig

2Tbspsoy sauce

salt

pepper

olive oil

peanut oil

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For the cod:

INGREDIENTS

4thCod fillets a 180 g

2TbspCoffee powder

1TLCoriander grains

2Kaffir lime leaves

1. For the pickled chillies, bring a saucepan of well-salted water to the boil. When processing the chillies, be sure to wear kitchen gloves: Remove the stalk of the chillies and chop into pieces, then poach in boiling salted water for 2 minutes. Strain the poached chillies and drain well, fill into a small glass with a screw cap. Add the honey and fill up with olive oil. Screw together and shake well. The pickled chillies can be kept in the refrigerator for several weeks.
    

2. Cut the tomatoes into slices and marinate with a little grated tonka bean, salt and olive oil.

3. Wash and drain the shard, cut off the lower ends of the stems and cut the chard into strips. Add a little sesame oil to the chard in a pan. Deglaze with white wine and vegetable stock, bring to the boil and stir in the mascarpone. Add the star anise and simmer for about 5 minutes.
    

4. Cut the cleaned mushrooms into not too small pieces and fry them in a hot pan with a little peanut oil. Halve the garlic clove, add to the mushrooms together with the rosemary and cook for two minutes. Chop the sage leaves and add them with the lemon zest and soy sauce. Bring to the boil, put the pan aside, drizzle with olive oil and let it steep for 5 minutes. Season with a little salt if necessary.

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5. Place a large saucepan (with a cooking top) on the stove. Put the coffee powder, coriander seeds and lime leaves in the saucepan, put on the cooking attachment and close with the lid. The pot is now heated well so that it fills completely with the smoky aromas. Place the cod fillets in the cooking attachment, cover with the lid and smoke over medium heat for 15 minutes.
    

6. Arrange pieces of cod on the vegetables, drizzle with the chillies and sprinkle with a little rocket for serving.