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• 500g of Pasta Dough
For the mousse
• 400g fresh scallops (white part only)
• 480ml double cream
• a pinch each of sea salt and cayenne pepper
• 650g fresh white crab meat
For the sauce
• 1 shallot, finely diced
• 200g unsalted butter, chilled and diced
• 50ml white wine
• 25ml white wine vinegar
• 50ml water
• 100ml Chicken Stock
• 25ml double cream
• 1 tablespoon finely chopped chives
• sea salt and freshly ground white pepper
Preparation of pasta, sauce and scallop mousse 35 mins.
Resting of pasta 1 hour.
Freezing of robo coupe bowl 1 hour.
Making of the sauce and building the lasagne 30 mins
Roll the pasta out on a lightly floured surface until it is thin enough to go through the thickest setting on a pasta machine. Feed the dough through the machine, reducing the setting by one notch each time, until it is thin enough for you to see your fingers through it – this may well take 8–10 rolls through the machine. Cut the pasta sheets into manageable lengths, about 30cm. Blanch them separately in a large pan of boiling salted water for 1 minute, then plunge into iced water and leave for 1 minute. Drain in a colander and lay out on a work surface. Using a metal ring 6cm in diameter, cut out 30 rounds. Lay out on a baking tray covered with cling film and store in the fridge.
For the mousse, place the bowl of a food processor in the freezer for 1 hour so it is thoroughly chilled, then blitz the scallop flesh in it for 3–4 minutes, scraping down the sides with a plastic spatula 3 or 4 times, until thoroughly purŽed. With the machine running, slowly add half the double cream. Season with salt and cayenne pepper, then add the remainder of the cream a little faster. Transfer the mixture to a bowl and fold in the white crab meat. Taste and adjust the seasoning. To assemble the lasagnes, place 1 disc of pasta in the bottom of each of ten 6cm metal rings, 4.5cm deep. Half fill each ring with some of the scallop and crab mixture, then add another pasta disc. Spoon some of the remaining scallop and crab mixture into each ring and then top with a final disc of pasta. Refrigerate the lasagnes while you make the sauce.
To make the sauce, cook the shallot in a little of the butter in a small pan until soft but not coloured. Add the white wine, vinegar and water and simmer until reduced to a thick, syrupy consistency. Add the chicken stock and boil until reduced by half, then add the double cream and boil for 1 minute. Whisk in the cold butter a little at a time, maintaining the heat in the sauce as you go. Adjust the seasoning and keep warm. Put the lasagnes in a steamer and cook for 12 minutes, then transfer each one to a serving bowl. Run a small knife around the inside of each metal ring and remove it. Add the chives to the sauce, spoon it over the lasagnes and serve.
You can watch and follow along with a video this recipe being prepared.
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