Green lentil terrine with seafood

Boil the green lentils until cooked but not mushy. Allow to cool.

Cut the fish into strips and refrigerate until needed.

Sweat the onion in butter in a large saucepan. Add the white wine and parsley, and bring to a boil.

Add the mussels and clams, bring to a boil and simmer until the shells are open. Remove from heat, strain and keep the cooking juices. Refrigerate the seafood.

Peel the prawns and remove the heads. Refrigerate the prawn meat and add the prawn shells and heads to the seafood cooking juices with the water. Bring to a boil and simmer for about 10 minutes. Strain and keep 50ml of the juice to one side. There should be about 500ml left over to make the terrine.

To make the terrine, soak the gelatine in cold water, squeeze out the water and dissolve in the remaining 500ml of seafood juice.

Pour over the lentils and allow to set overnight in individual ramekins.

To serve, 10 minutes before plating, heat the mussels and clams gently in the remaining 50ml seafood juice together with 50ml water.

Heat a little olive oil in a pan over medium heat and fry seasoned fish strips and prawns. Remove and set aside.

Remove the fish and prawns when cooked and deglaze the pan with lemon juice. Pour the seafood juice into the frying pan, stir and remove from heat. Mix with a handful of fresh herbs and the mayonnaise. Toss all the seafood gently in this dressing.

Unmould the lentil terrine and spoon the seafood around it. Garnish with sprigs of fresh herbs and serve.