Recipes
Shellfish Open Lasagne
22
Aug
Aug
Elite Recipes: The Best of Lolo Dad’s
Shellfish Open Lasagne
Servings 4 serving
Ingredients
- 8 pcs. lasagna noodles
- 200 g. prawn
- 40 g. garlic (sliced)
- 300 ml. olive oil
- 40 g. breadcrumbs
- 100 g. scallop
- 150 g. mussel
- whitewine for deglazing
- 100 g. sliced mixed mushrooms
- 40 ml. prawnhead oil
- 120 g. tomato (fresh) (peeled, seeded and diced)
- freshly crushed black peppercorns and salt
- 2 sprigs parsley (fresh) (coarsely chopped)
Instructions
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Cook lasagna noodles until al dente. Drain and set aside.
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Sauté prawns in garlic and olive oil.
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On a heated stockpot, cook mussels in garlic and olive oil, then deglaze it with white wine, cover it and wait until all the shells are open.
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Drain mussels and discard shells without meat. Strain mussel juice and thicken with breadcrumbs.
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In a large skillet, sear both sides of the scallops. In another pan, sauté mushrooms and add shellfish and fresh tomatoes, season with salt and pepper.
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Bring to medium heat then fold in the mussel stock.
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Arrange pasta and shellfish alternately. Apply some prawn head oil and parsley in between.