Seafood in Buttermilk Jelly

Seafood in Buttermilk Jelly

Seafood in Buttermilk Jelly

Here is how to prepare a delicious seafood in buttermilk jelly, a tasty recipe perfect for a summer meal: check out the ingredient list and the preparation.

15 August, 2018

serves for


total time

0 HR 0 MIN


8 king (cleaned and peeled)
freshly ground
150 g, mixed (e.g. parsley, chervil, chives, rosemary, thyme, marjoram, dill, tarragon ...)
500 ml
Lemon juice
500 g
1 clove
60 g
1 stick
2 tbsp
Rind and juice of 1/2 untreated
White wine
200 ml, dry
12 sheets, soaked in cold water
Wild herbs
3 bunches (e.g. dandelion leaves, nettle, ribwort plantain, coltsfoot, sorrel, ramsons ...)
3 tbsp
seed oil
5 tbsp
freshly ground


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.

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