Patisson Stuffed with Shrimps

Soften the whole patisson in water (about half an hour).

Cool and cut out a lid. Scoop out with a spoon, remove the seeds and cut the flesh into cubes.

Cut the fennel bulbs raw into narrow slices. Place the washed lettuce in the hollowed out patisson form, add the fennel, shrimps and patisson cubes. Decorate with black olives.

Make salad dressing from olive oil, balsamic vinegar juice of one lemon, vinegar, pepper and salt and pour over the lettuce, garnish with coriander and fennel greens.

Tip: Cilantro is very flavorful – if you don’t like it, just omit it.

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