Shrimp jars

Mash the fennel seeds with a little salt in a mortar. Grate the yellow skin of the lemon above the mortar and add the cayenne and 1/4 of the shrimp. Rub into a paste.

Mix the shrimp paste 1/4 of the butter. Scrape the mixture into a bowl. Add the rest of the shrimp and most of the remaining butter (keep approx. 2 tbsp). Spoon everything well, taste and season with salt, pepper, a pinch of lemon juice and a pinch of freshly grated nutmeg. Spoon the mixture into 6 small round containers (content 150 ml) or 1 single larger container.

Cut the herbs finely and sprinkle them over the mixture. Melt the retained butter and spoon it over the surface of the fish pot. Finish with a final pinch of pepper, nutmeg and some extra finely chopped herbs. Put the fish jar in the refrigerator for at least 1 hour, or until the butter has solidified. Serve with warm toasts.