Steamed potato and fennel vegetables with shrimp and herb curd

Ingredients for 2 servings:

• 8 m.-sized potatoes
• 1 bulb(s) of fennel
• 50 g pine nuts
• 250 g quark
• 250 g king prawns, unseasoned, ready to cook
• 1 small bunch of spring onions
• small bunch of herbs (fennel, parsley)
• salt and pepper
• curry powder
• some clarified butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Wash the potatoes and cut them into approximately 1 cm thick slices (without peeling them). Steam the potatoes in a pot of water (covering the bottom) (preferably using a steamer basket). After about 10 minutes, add the washed and chopped fennel and sauté everything together for another 10 minutes. In the meantime, wash the king prawns and drain well. Roast the pine nuts in a pan. Finely chop the herbs and mix with the quark. Add the roasted pine nuts to the quark. Then fry the king prawns in a little clarified butter and season with salt, pepper, and a little curry powder. Serve the prawns with the potatoes and quark.