Jamie Magazine
By Jamie Oliver
20 mins plus cooling and setting
Not Too Tricky
serves 8
About the recipe
I’ve taken two potted fish classics here to make an epic combo; it’s simple, fresh and I love to serve it with a bit of crunch – radishes and lovely crusty bread are perfect.
Recipe From
Ingredients
250g unsalted butter
½ a bunch of fresh dill
180g brown shrimp, from sustainable sources
170g white crabmeat, from sustainable sources
1 lemon
1 whole nutmeg, for grating
Method
- Place 100g of the butter into a pan over a medium heat and leave for 8 to 10 minutes, or until it melts and separates.
- Strain the yellow (clarified) liquid into a separate bowl and leave to cool, discarding the leftover milky-coloured liquid.
- Carefully melt the remaining 150g of butter in a pan over a low heat, then allow to cool slightly.
- Remove any tough stalks from the dill, then finely chop most of it. Scrape it into a bowl, then add the shrimp and crab.
- Finely grate half the lemon zest into the bowl, then squeeze in half the juice. Grate in a little nutmeg, pour in the melted butter and season with sea salt and white pepper.
- Spoon into a serving bowl (or 6 to 8 smaller dishes), smoothing the surface. Top with the clarified butter, pick and scatter over the rest of the dill, then pop into the fridge for 2 hours, or until set.
- Serve the potted shrimp and crab with crunchy radishes and some good crusty bread on the side, if you like.
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