Sülze with Seafood

Ingredients

• 100 g carrots (cut into very small cubes)
• 1 spring onion (sliced into thin rings)
• 1 small yellow bell pepper (cut into very small cubes)
• 1 bundle dill (coarsely chopped)
• 1 tsp seasoned vegetable broth
• 1 pinch saffron
• Salt
• white pepper
• 125 ml fish stock
• 150 g shrimp (prepped, shell removed, deveined)
• 300 g cod fillet
• 3 tbsp Lemon juice
• 1 tsp agar-agar
• 4 tbsp sweet chili sauce (Asian shop)
• 2 tbsp fish stock
• 1 small tomato
• 1 tbsp Lemon Juice
• 1 tsp Honey

Instructions

1. 1.

   Bring carrot and pepper cubes to a boil in 250 ml water with seasoned broth, saffron, and a pinch of pepper; simmer for 3 minutes.

2. 2.

   Wash the cod fillet, drizzle with 1 tbsp lemon juice, cube it, and add it along with the shrimp to the vegetables after the 3 minutes; cover and cook on low heat for 6 minutes.

3. 3.

   Remove the fillings from the broth with a slotted spoon, mix in dill, and place the mixture into a terrine mold.

4. 4.

   Pour the vegetable-fish broth over the filling, season with remaining lemon juice, slowly whisk in agar-agar using a whisk. Heat the stock for 10 minutes without boiling, then pour evenly over the ingredients in the terrine mold; when the mass starts to gel, stir lightly with a fork and distribute the filling evenly. Let cool.

5. 5.

   Transfer the terrine onto a plate and slice into rounds.

6. 6.

   For the sauce, briefly blanch the tomato, shock it, peel, quarter, seed, and dice it. Combine with remaining ingredients in a small pot, heat, season, and let slightly cool. Arrange the terrine slices on plates with the sauce and garnish with dill.