Ingredients for ca. 10 portions

• 250 g zucchini
• Salt
• 20 g gelatine
• 1 shallot
• 2 tbsp olive oil
• 80 g horseradish, grated
• 50 ml white wine
• 500 ml cream 
• Pepper, freshly ground
• 400 g smoked Lake Constance whitefish

For the balsamic cherries

• 50 g brown sugar
• 300 g cherries, pitted
• 100 ml red wine
• 50 ml balsamic vinegar

For the zucchini flowers

• 10 zucchini flowers
• Salt, pepper 
• 2 tbsp olive oil

1. Wash the zucchini, remove the stalks/tops, and cut into thin strips using a peeler. Blanche briefly in boiling salted water. Line an oblong-shaped terrine dish (ca. 1 litre) with cling film, then line this with 3/4 of the zucchini strips. Leave to cool.

2. Soften the gelatine in lukewarm water. Peel and finely chop the shallot. Heat the olive oil and gently fry the chopped shallot. Add the horseradish and wine, mix together and leave to cool. Squeeze out the gelatine carefully and fold into the mixture. Place the pan over a cold water bath and stir the mixture until cold.

3. Whip the cream until stiff and fold into the cold onion-horseradish mixture. Season to taste with salt and pepper. Pour the mixture into the terrine dish, position the pieces of fish in the mixture and finish by laying the remaining zucchini strips on top. Cover the terrine form with cling film and place in the refrigerator to cool for approx. 5 hours.

4. For the balsamic cherries, caramelise the sugar in a pan while stirring continuously. Add the cherries and allow to “sweat” for approx. 3 mins. Add the red wine and balsamic vinegar, briefly allow the mixture to gently simmer.

5. Carefully wash the zucchini flowers if necessary. Mix together the salt, pepper and olive oil and sprinkle over the flowers. Turn out the terrine and cut into slices. Arrange the slices on a plate and decorate with balsamic cherries and a zucchini flower.

Preparation: Approx. 40 minutes
Cooling: Approx. 5 hours
Per person: 215 kcal
Protein: 2 g, Fat: 17 g, Carbohydrate: 11 g

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