Seafood Terrine

Ingredients

• 8 giant shrimp (peeled, ready to cook)
• Salt
• sugar
• pepper (ground)
• 150 g mixed chopped herbs (e.g., parsley, chervil, chives, rosemary, thyme, marjoram, dill, tarragon...)
• 500 ml Buttermilk
• juice of one lemon
• 500 g mussels
• 1 Garlic clove
• 1 Shallot
• carrots (each 60 g)
• parsley root (each 60 g)
• 1 stalk Celery
• 2 tbsp oil
• 0.5 untreated lemon (zest and juice)
• 200 ml dry white wine
• 12 sheets gelatin (cold-soaked)
• 3 bunches wild herbs (e.g., dandelion, nettle, plantain, sorrel, wild garlic...)
• 3 tbsp vinegar
• 5 tbsp germinated oil
• Salt
• pepper (ground)

Instructions

1. 1.

   Halve the shrimp lengthwise and rub with salt, sugar, and pepper. Cover half of the chopped herbs and refrigerate; sprinkle the remaining herbs over the shrimp, press lightly, cover with plastic wrap, and let marinate in the fridge for 24 hours.

2. 2.

   Season buttermilk with 1/2 tbsp salt, 50 g sugar, pepper, and lemon juice. Clean mussels. Peel garlic and shallot, finely dice both. Trim and dice vegetables.

3. 3.

   Sauté shallot and garlic in hot oil. Add vegetables and cook for 5 minutes; add lemon zest and mussels, pour wine and lemon juice, stir in 2 tbsp herbs. Bring to a boil and simmer mussels over low heat for 6 minutes; remove, drain, cool. Discard closed mussels, break open the rest, and mix with 1 tbsp herbs.

4. 4.

   Pat excess herbs off shrimp so they are only lightly coated. Steam shrimp for about 3 minutes, then cool. Oil a loaf pan, line with plastic wrap, and refrigerate. Soak gelatin in cold water. Warm 200 ml buttermilk, dissolve gelatin, whisk quickly into remaining buttermilk. Cool mixture to just before gelling on ice water, then stir in remaining herbs. Season with salt and pepper.

5. 5.

   Fill the prepared pan 1.5 cm high with buttermilk gel and chill until set. Cover with half the shrimp—cut into pieces if needed so the surface is fully covered. Add another 1 cm layer of gel, refrigerate. Spread mussel meat over the firm gel layer, cover with 1 cm of gel, and let set. Place remaining shrimp on top and finish with the rest of the gel. Cover pan with plastic wrap and chill overnight in the fridge.

6. 6.

   Season vinegar and oil with salt and pepper. Pick wild herb leaves, wash, dry, and marinate in a bit of vinaigrette. Remove gel from pan, wrap it in plastic for slicing. Cut gel into wide slices and unwrap. Arrange wild herb salad on a plate, top with a slice of buttermilk gel, and drizzle both with remaining vinaigrette.