Seafood in Buttermilk Jelly

How to prepare seafood in buttermilk jelly

• Halve the prawns lengthwise and rub with salt, pepper and sugar.
• Put half of the chopped herbs into a container with a lid and keep cool.
• Sprinkle the other half over the prawns, press on lightly, cover with clingfilm and put into the fridge for 24 hours.
• Season the buttermilk with 1/2 tbsp salt, 50 g sugar, pepper and the lemon juice.
• Clean the mussels.
• Peel and finely dice the garlic and shallot.
• Prepare the vegetables as appropriate and dice finely.
• Heat the oil in a pan and sweat the shallot and garlic. Add the vegetables and sweat all together for 5 minutes.
• Add the lemon rind, mussels, wine and lemon juice and stir in 2 tbsp herbs.
• Bring to the boil and cook over a low heat for 6 minutes.
• Take the mussels out of the pan, drain and leave to cool.
• Discard any mussels that have not opened, take the remaining mussels out of their shells and mix with 1 tbsp herbs.
• Knock any excess herbs off the shrimps - they should only have a light, green coating.
• Steam the shrimps for about 3 minutes then leave to cool. Brush the loaf tin with oil, line with clingfilm and chill. Soak the gelatine in cold water.
• Heat 200 ml buttermilk, squeeze out the gelatine and dissolve in the heated buttermilk.
• Then quickly whisk the mixture into the rest of the buttermilk.
• Cool the buttermilk over iced water to just above setting point, then stir in the rest of the herbs.
• Season to taste with salt and pepper.
• Pour buttermilk jelly into the prepared tin to a depth of 1.5 cm and put into the fridge to set.
• Lay half the shrimps on the set jelly, cutting them into pieces if necessary - the surface should be completely covered.
• Then add a further 1 cm layer of jelly and chill.
• Arrange the mussels on the jelly once it is set.
• Cover with a further 1 cm layer of jelly and leave to set.
• Lay the rest of the shrimps on the set jelly and cover with the remaining jelly.
• Cover the tin with clingfilm and leave in the fridge overnight to chill completely.
• Make a vinaigrette from the oil, vinegar, salt and pepper.
• Pick the leaves off the wild herbs, wash, spin dry and marinate in a little vinaigrette.
• Turn the jelly out of the tin and wrap in several layers of clingfilm to make it easier to slice.
• Slice thickly, then remove the clingfilm.
• Serve the slices of buttermilk jelly with the wild herb salad and sprinkle both with the remaining vinaigrette.