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As the temperatures slowly rise, the popularity of fish and seafood dishes increases as well. Especially cold dishes such as this tureen are served more frequently on mild spring evenings.
Subtle and delicious – shrimps
Fresh shrimps should be kept in the refrigerator and, since they are perishable, served within two days. As a practical alternative, shrimps can, however, be frozen. Deep-frozen shrimps can be kept for about a month. As a garnish, we recommend using shelled shrimps that still have a last piece of the shell and the tail attached. This not only looks good, but also makes it easier to dip them. Depending upon the variety, the flavour of their tender meat ranges from slightly sweet to spicy.
A veritable delight – both for the eyes and the taste buds
The shrimp and fish tureen is not only something very special for the taste buds – the integrated pike-perch fillet, the outer layer of spinach leaves and the garnish of shrimps and dill leaves turn this tureen into a veritable work of art.
The flavours of the pike-perch fillet and the shrimps offset each other delightfully in this recipe and the cream cheese and crème fraîche add a pleasant freshness. Thanks to the gelatine, the tureen can be moulded into a lovely shape and melts deliciously in your mouth.
Have fun making this dish and bon appétit!
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Main Course
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Shrimp and fish tureen with spinach leaves
To the recipe
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