Potted Seafood

Serves: 6

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Total Time: 30

Prep Time: 30

• 6 tablespoon(s) olive oil, plus a little extra for greasing
• 1  blade of lemon grass (outside leaves discarded), finely chopped
• 1 teaspoon(s) finely chopped fresh ginger
• 1  red chilli, deseeded and finely chopped
• 2  garlic cloves, crushed
• 2 teaspoon(s) caster sugar
• Juice of 1 lime
• 1 tablespoon(s) fish sauce
• 700 gram(s) (1½lb) mixed cooked seafood
• coriander and chervil sprigs

Method

1. Lightly oil and baseline six 150ml (¼ pint) capacity ramekins. In a bowl, combine the lemon grass, ginger, chilli, garlic, sugar, ground black pepper, lime juice and fish sauce, then whisk in the olive oil.
2. Toss the seafood with the dressing and check the seasoning. Spoon the seafood into the ramekins and press down. Drizzle with any remaining dressing, cover, lightly weigh down and chill for at least 1hr.
3. Run a knife between the ramekin and seafood and turn out on to a bed of coriander and chervil. Garnish with lime wedges, if you like, and serve with focaccia.
4. TO PREPARE AHEAD Complete the recipe to the end of step 2, then cover and chill overnight.
5. TO USE Complete the recipe.

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