Fennel Terrine with Shrimp and Cocktail Sauce

Cook the fennel cubes in salted water until al dente and cool.

Preheat the oven to 120 degrees.

For the farce, clean the fennel, cut into pieces and soften in a little water. Puree and cool. Season the cold scampi meat cut into pieces and chop in the cutter. At the beginning, mix in the egg white, then the cold fennel puree and finally the frozen whipped cream, season with salt, pepper and cayenne pepper and pass the mixture through a fine sieve.

Drain and dry the fennel cubes. Season the scampi cubes and fold into the farce along with the fennel greens and cubes. Line a long thin baking dish (1 liter capacity) with plastic wrap. Pour the mixture into it.

The give a few times heartily on a damp Geschirrhangl push and close. Put the dish in a water bath on the middle shelf of the heated oven and cook the terrine for 30 minutes. Remove the finished terrine and cool it in the water bath.

For the cocktail sauce, mix well the sour cream with the yogurt as well as the tomato puree. Season with pepper, cayenne pepper, salt and perhaps cognac.

Info: =====

approx. 13 g E

approx. 7 g F

approx. 6 g K

Tip: Use creamy natural yogurt for an even finer result!

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