ShareFacebook Twitter AddThis
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.
- Prawns 8 king (cleaned and peeled)
- Pepper freshly ground
- Herbs 150 g, mixed (e.g. parsley, chervil, chives, rosemary, thyme, marjoram, dill, tarragon ...)
- Buttermilk 500 ml
- Lemon juice
- Mussels 500 g
- Garlic 1 clove
- Shallot 1
- Carrot 60 g
- Celery 1 stick
- Oil 2 tbsp
- Lemon Rind and juice of 1/2 untreated
- White wine 200 ml, dry
- Gelatine 12 sheets, soaked in cold water
- Wild herbs 3 bunches (e.g. dandelion leaves, nettle, ribwort plantain, coltsfoot, sorrel, ramsons ...)
For the vinaigrette
- Preparation time
- Cooking time
- Recipe category Main course
- Recipe yield 8
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.