Fennel Root & Seaweed Layered Crayfish Terrine with Mango & Tamarillo Compote
created by Chef Sunil de Silva,
Executive Chef @ Bentota Beach Resort, Bentota
Published in Serendib, November - December, 2007
As the entr ée Chef de Silva made a mango and tamarillo compote to accompany his fennel-root and seaweed layered crayfish terrine. He explained holidays can be quite stressful and this can compound greatly with the stress of traveling - especially to a foreign country. According to him, the right food like the mango is the key to unraveling this stress.
Ingredients
For the Terrine:
1.
20 g shallots, chopped
2.
1 garlic clove, crushed
3.
5 g Thyme
4.
Butter
5.
500 g crayfish meat, finely minced
6.
1 egg
7.
100 g white breadcrumbs
8.
20 g fennel root
9.
1 sheet nori (seaweed)
10.
20 g parsley
11.
Ground nutmeg
12.
Brandy
13.
Pernod
14.
Salt
For the Compote:
1.
Mango, diced
2.
Tamarillo, diced
3.
Sugar syrup
4.
Orange peel, grated
5.
Cinnamon powder
6.
Ground almond
7.
Chopped raisins
8.
Kirsch
9.
Lemon juice
Make the Terrine:
1.
Sauté shallots, garlic and thyme in butter
2.
Except for fennel root and the seaweed, add the rest of the ingredients and mix together
3.
Layer the crayfish, fennel root and the seaweed alternatively in an earthenware terrine dish or make a cylindrical roll with aluminum foil
4.
Place in a bain-marie and cook in a pre-heated oven at 1500 C for 20 minutes
5.
Slice and place on a plate
Make the Compote:
1.
Simmer mango and Tamarillo in a sugar syrup
2.
Add the remaining ingredients until a sticky consistency is formed
3.
Add a dollop alongside the terrine and serve
Chef’s note: this compote is a matter of personal preference and exact measurements are hard to give. It’s a matter of balancing the ingredients with one another.
Fusion Cuisine
