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🍽️ Chilled Shrimp and Mussel Terrine with Buttermilk Jelly

285 kcal · 840 min · 4 servings

Ingredients

• 8 large shrimp (peeled, ready for cooking)
• salt
• sugar
• pepper (from the mill)
• 150 g mixed chopped herbs (e.g. parsley, chervil, chives, rosemary, thyme, marjoram, dill, tarragon...
• 500 ml buttermilk
• juice of one lemon
• 500 g blue mussels
• 1 clove of garlic
• 1 shallot
• carrots (60 g each)
• parsley root (60 g each)
• 1 stalk celery
• 2 tbsp oil
• 0.5 untreated lemon (peel and juice)
• 200 ml dry white wine
• 12 leaves gelatin (soaked in cold water)
• 3 bunches wild herbs (e.g. dandelion, nettle, plantain, coltsfoot, sorrel, wild garlic...)
• 3 tbsp vinegar
• 5 tbsp seed oil
• salt
• pepper (from the mill)

Instructions

1. 1. Slice the shrimp in half lengthwise and rub them with salt, sugar, and pepper.
2. 2. Set aside half of the chopped herbs and keep them cool and covered.
3. 3. Sprinkle the remaining half of the herbs over the shrimp and press them in lightly.
4. 4. Cover the shrimp with cling film and let them marinate in the refrigerator for 24 hours.
5. 5. Season the buttermilk with half a tablespoon of salt, 50 grams of sugar, pepper, and lemon juice.
6. 6. Clean the mussels thoroughly.
7. 7. Peel the garlic and the shallot and dice both finely.
8. 8. Prepare the vegetables and cut them into small cubes.
9. 9. Sauté the shallot and garlic in hot oil.
10. 10. Add the vegetables and sauté them for another 5 minutes.
11. 11. Add the lemon zest and the mussels.
12. 12. Pour in the wine and lemon juice and stir in two tablespoons of herbs.
13. 13. Bring the mixture to a boil.
14. 14. Cook the mussels over low heat for 6 minutes.
15. 15. Remove the mussels, let them drain, and allow them to cool.
16. 16. Discard any mussels that did not open.
17. 17. Remove the meat from the mussel shells.
18. 18. Mix the mussel meat with one tablespoon of herbs.
19. 19. Shake off excess herbs from the shrimp so that only a light green coating remains.
20. 20. Steam the shrimp for about 3 minutes.
21. 21. Allow the shrimp to cool.
22. 22. Brush the loaf pan with oil.
23. 23. Line the pan with cling film.
24. 24. Place the prepared pan in a cool spot.
25. 25. Soak the gelatin in cold water.
26. 26. Heat 200 milliliters of buttermilk.
27. 27. Squeeze the gelatin well and dissolve it in the warm buttermilk.
28. 28. Whisk the gelatin mixture quickly into the remaining buttermilk.
29. 29. Cool the buttermilk mixture over an ice bath until it is just about to set.
30. 30. Stir the remaining herbs into the cooled buttermilk.
31. 31. Season the mixture with salt and pepper.
32. 32. Pour 1.5 centimeters of the buttermilk mixture into the prepared pan.
33. 33. Let this layer set in the refrigerator.
34. 34. Arrange half of the shrimp on the set layer.
35. 35. Cut the shrimp into pieces if necessary to cover the surface completely.
36. 36. Pour another 1 centimeter of the buttermilk mixture over the shrimp.
37. 37. Place the pan in a cool spot until this layer is set.
38. 38. Distribute the mussel meat evenly over the set jelly layer.
39. 39. Cover the mussel meat with 1 centimeter of the buttermilk mixture.
40. 40. Let this layer set in the refrigerator.
41. 41. Place the remaining shrimp on top.
42. 42. Pour the remaining buttermilk mixture over the top to finish.
43. 43. Cover the pan with cling film.
44. 44. Let the terrine chill overnight in the refrigerator.
45. 45. Season vinegar and oil with salt and pepper for the vinaigrette.
46. 46. Pluck the leaves from the wild herbs.
47. 47. Wash the herbs and spin them dry.
48. 48. Marinate the wild herbs in some of the vinaigrette.
49. 49. Unmold the terrine from the pan.
50. 50. Wrap the terrine multiple times in cling film to stabilize it for slicing.
51. 51. Slice the terrine into thick slices.
52. 52. Remove the cling film from the slices.
53. 53. Plate one slice of buttermilk jelly with the wild herb salad.
54. 54. Drizzle both with the remaining vinaigrette.

Nutrition per serving

• kcal: 285
• Protein: 29 g · Fett/Fat: 14 g · Carbs: 13 g