Prawn and shellfish tian, by Lee Bennett

10 July 2009
Prawn and shellfish tian, by Lee Bennett

The prawn and shellfish tian recipe was devised by Lee Bennett, head chef of Le Pont de la Tour restaurant in London.

(Serves four)

  • 400g mussels in shell
  • 400g clams in shell
  • 750ml white wine
  • 1 onion, chopped
  • 1/2 bunch thyme
  • 250g prawns in brine
  • 250g cockles in brine
  • 1 jar prawn cocktail sauce

For the gribiche dressing

  • 25g boiled egg white finely chopped
  • 25g boiled egg yolk finely chopped
  • 100g capers
  • 100g chopped gherkin
  • 100g chopped shallot
  • Olive oil to bind


Take a hot pan and add the clams and mussels, followed by the wine, onion and thyme. Put the lid on and when the liquid starts to boil cook until all the shells have opened then pass into a strainer.

Put the shellfish in the fridge and allow to cool. Drain the cockles and prawns and wash under cold water to rinse away any excess salt. When the mussels and clams are cold, pick out of the shell and place into a bowl. Add the prawns and cockles and bind together with the cocktail sauce.

Take four coffee cups and line with cling film. Fill each cup up half way with mix. Cover with cling film and press the mix down so it is compact then leave to set in the fridge for four hours.

Mix all the gribiche dressing ingredients together. Take the cups out of the fridge, take the filling out of the cup, removing the cling film and serve with salad and gribiche dressing.

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