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The fish and shellfish medley

Stephen Terry spectacularly and deliciously recreates the Olympic rings symbol for his Great British Menu fish course!

Ingredients

For the yellow jelly ring
  • 8 unwaxed Amalfi lemons

  • icing sugar

  • agar agar (use 1g to every 100g/3½oz lemon juice)

For the yellow ring filling
For the green jelly ring
  • 2 cucumbers

  • bronze gelatine (1¼ leaves to every 100g/3½oz cucumber juice), soaked in cold water

For the green ring filling
For the red jelly ring
For the red ring filling
For the black caviar ring filling
For the black caviar ring
For the purple potato ring
For the purple potato ring filling

Preparation method

  1. Start by tightly wrapping 12 (of the 14) cooks rings with cling film, across the bottom, to contain the jellies. Make sure they are well sealed.

  2. For the yellow jelly ring, preheat the oven 140C/275F/Gas 1. Wrap the lemons in aluminium foil, place on a baking tray, and bake for 30 minutes. Once baked, halve the lemons and squeeze the insides out into a bowl, and add icing sugar to taste. Push the lemon mixture through a sieve, into a bowl and weigh the juice to work out how much agar agar you’ll need. Set aside to cool.

  3. Once cooled, first sprinkle over the agar agar and leave for two minutes without stirring it in. Then stir the agar agar into the lemon juice and transfer the mixture to a pan and bring up to the boil. Remove from the heat and pour into four of the cling film lined cooking rings, to a depth of 5mm/¼in. Leave to set for 10 minutes.

  4. For the yellow ring filling, mix together the hot and cold smoked salmon and just before serving, place one of the lemon jelly cooking rings to the bottom left of the serving plate and carefully remove the cling film and the ring, place the 2½inch/6.5cm cooking ring in the centre of the jelly and press down, scoop out the inside, leaving a ring of jelly on the plate, fill with a quarter of the salmon. Repeat for each plate, and keep in the fridge.

  5. For the green jelly ring, blend the cucumbers in a food processor to a fine paste. Then pass the puréed cucumbers through a fine sieve into a bowl and weigh the juice to work out how much gelatine you’ll need. Then take about a quarter of the cucumber juice and heat through in a pan, but do not boil. Take the cucumber purée off the heat, and add the required amount of soaked gelatine. Dissolve the gelatine then add the remaining cucumber purée. Pour the cucumber mix into four of the cling film lined cooking rings, to a depth of 5mm/¼in. Set aside to set in the fridge, for about an hour.

  6. For the green ring filling, mix together all of the ingredients and season to taste. Just before serving, place the cooking ring to the bottom right of the serving plate (to the right of the yellow ring) and carefully remove the cling film and mould, place the 6.5cm/2½in cooking ring in the centre of the jelly and push down, scoop out the centre with a spoon, leaving a ring of the cucumber jelly on the plate, fill the centre with a quarter of the mackerel filling. Repeat for each plate, and return to the fridge.

  7. For the red jelly ring, place the tomato juice into a pan and sprinkle over the agar agar, leave for two minutes without stirring it in. Then stir it in and bring the juice to the boil, remove from the heat and pour into four of the cling film lined cooking rings to a depth of 5mm/¼in. Leave them to set for about 10 minutes.

  8. For the red ring filling, bring a large pan of salted water up to the boil. Add the crab and cook for 15-20 minutes. Remove from the heat, remove the crab from the pan and leave to cool.

  9. Heat a frying pan with a little oil, add the shallot and cook until soft.

  10. Remove the claws from the crab by twisting them away from the body, break each claw in half and using the handle of a teaspoon, scrape the white meat from the claw. Crack open the remaining piece of claw and the pincers with the back of a heavy bladed knife and remove all the meat. Pick off the meat from the cartilage.

  11. Flake the meat and mix it with the shallot, chilli, mint, parsley, lemon zest, rapeseed oil and salt.

  12. Just before serving, place the cooking ring to the top left of each serving plate and carefully remove the cling film and mould, place the 2½inch/6.5cm cooking ring in the centre of the jelly and push down, scoop out the centre with a spoon, leaving a ring of the tomato jelly on the plate, fill the centre with a quarter of the crab mix. Repeat for each serving plate and return to the fridge.

  13. For the black caviar ring filling, bring a large pan of water to the boil. Add the lobsters and cook for 5-10 minutes, the lobster will change colour to red as it cooks. Remove from the heat, and remove the lobsters from the pan, and set aside to cool.

  14. Remove the meat from the lobster tail by stretching out the lobster and with a sharp knife, splitting it in half down the middle, lengthways. With the handle of a spoon, lever out the meat in a one piece then repeat with the other side of the tail. Do the same for the other lobster. Beneath the outer top layer of the meat is the lobster's digestive tract, remove this and discard.

  15. Remove the oysters from their shell and pour the juices into a pan, add the oysters and over a low heat, warm the oysters through for about a minute, but don’t boil.

  16. For the black caviar ring, place a cooking ring (not lined with cling film) to the top centre of the serving plate (to the left of the tomato jelly ring) and with a teaspoon spoon a small amount of caviar into a ring shape around the inside of the cooking ring, repeat for each plate.

  17. Place half a lobster tail into the middle of each caviar ring and top with an oyster, dress with a little olive oil, salt and a pinch of chopped chive. Return the plates to the fridge.

  18. For the purple potato ring, place the potatoes into a pan of water, season with a little salt and bring to the boil, simmer until the potatoes are cooked through.

  19. Pass the potatoes through a potato ricer. Place a cooking ring (not lined with cling film) to the left of the caviar ring and spoon in some of the potato, pat it down so that it sits about 5mm/¼in thick and scoop out some of the potato from the centre. Remove the cooking ring and repeat for each serving plate.

  20. For the purple potato ring filling, place the scallops into a mixing bowl with the lime and lemon juices, coriander and chilli, and leave to marinade for five minutes. Drain the scallops from the juice and place a quarter into the centre of the circle of potato, repeat for each plate.

  21. As you place the rings onto your plate, remember to place them to look like the Olympic rings.

Over 2 hours preparation time

10 to 30 mins cooking time

Serves 4

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This recipe is from...

Great British Menu 35. Wales Judging bbc_two Great British Menu

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