Crab Lasagna - Cuisine Culture

Crab Lasagna

Crab Lasagna

Ingredients for Scallop Mousse:

  • 250g fresh scallop flesh
  • 3oomlml double cream
  • Salt and cayenne pepper
Prep of Scallop mousse Open & clean scallops. Chill in freezer with the rot coupe bwl for 15 mins. Blitz to a smooth puree, add
half the cream slowly, and then add a pinch of salt. Salt and pepper to taste. Add the remainder of the
cream & blend until smooth. Season to taste with salt & a little cayenne pepper.

Ingredients for Pasta Dough:

  • 550Gstrong pasta flour
  • 4 whole free range eggs
  • 6 free range egg yolks
  • 2 tablespoons of extra virgin olive oil
  • Pinch of salt
Prep of pasta dough Bend all ingredients except for the olive oil together in a food processor until it resembles breadcrumbs,
add the oil then knead on a bench for 2 or 3 mins. dough should appear very smooth & silky. Wrap tightly
in cling film or sous-vide & refrigerate for at least 3 hrs. Roll very thin sheets on a pasta machine &
blanch in boiling water with salt & a little olive oil in. Refresh in iced water then cut out circles of pasta
6 cm in diameter.

Ingredients for Court Bouillon:

  • 2 sticks of celery
  • 4 large onions
  • 3 large carrots
  • 2 star anise
  • 10 black peppercorns
  • 50g of tarragon
  • 50g of thyme
  • 275mldry white wine
  • 150 ml white wine vinegar
  • 100g of salt
  • 1 Liter of water
Prep for court bouillon Wash & roughly chop all of the vegetables. In a large stock pot bring the water the boil with all
the other ingredients. Cook for 15 min. Add the crabs, bring back to the boil, reduce the heat to
a simmer & cook for 11 mins. Allow the crab to cool in the bouillon. When cool pick the white
meat from the crabs, for this recipe we do not use the brown meat but this can be used elsewhere.

Ingredients for Veloute of Girolles:

  • 500g butter
  • 1 large onion
  • 1.5 liters of chicken stock
  • 800ml milk
  • 1 kg of girolle mushrooms
Prep of Veloute of Girolles Roughly chop the onion then cook in the butter until tender but being careful not to color. dough
should appear very smooth & silky. Add the girolle. Sweat for a further 5 mins. Add the boiling
chicken stock. Boil for 2-3 mins. Remove from heat. Add the cold milk then blitz. Pass through a
fine sieve. Season with salt & a small squeeze of lemon juice.

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