1
To begin the dish, make the pasta dough. Sift together the flour and salt into a food processor, then add the remaining ingredients. Blend for a few minutes until the mixture comes together to form small, pea-sized lumps
- 280g of strong plain flour, white
- 1 pinch of sea salt
- 2 eggs
- 3 egg yolks
- 1 tbsp of olive oil
2
Lightly flour a work bench and place the dough mix on top. Lightly knead the dough for a few minutes, until it is completely smooth and quite springy. Firmly wrap the dough in cling film and place in the fridge to rest for a minimum of 1 hour before using - the dough will keep for up to 24 hours in the fridge
3
Once rested, remove from the fridge at least 30 minutes before using. Lightly flour a work bench and roll the pasta out with a rolling pin until thin enough to pass through the widest setting on a pasta machine
4
Roll the dough through the pasta machine, gradually decreasing the width of the setting each time you pass it through. Keep rolling until the pasta is thin enough to see your fingers through - this should take approximately 8-10 rolls
5
Cut the rolled pasta into approximately 30cm rectangular sheets, so they are easier to handle. Blanch each sheet, one at a time, in salted boiling water for 1 minute. Immediately after blanching, place each sheet into a bowl of iced water and allow to cool for 1 minute
6
Drain using a colander and lay the sheets out onto a clean work bench. Use a 6cm metal ring to punch out 30 pasta discs, then transfer to a baking tray lined with cling film. Cover and store in the fridge until needed
7
To make the mousse, transfer the bowl of a food processor to the freezer for 1 hour, until extremely chilled. After this time, remove from the freezer and add the scallops. Blitz the scallops for 3-4 minutes until nicely puréed, using a spatula to scrape down the sides every minute to ensure the mix is evenly blended
- 400g of scallops, fresh - white flesh only
8
While the machine is blending, gradually pour in half of the double cream until incorporated. Season with salt and cayenne, add the remaining cream then increase the speed of the food processor and continue to bend until the mixture is very smooth. Scrape the mixture into a clean mixing bowl, fold in the crab meat, then poach a little of the mix until cooked through and taste for seasoning. Adjust accordingly and transfer to a piping bag
- 480ml of double cream
- 1 pinch of sea salt
- 1 pinch of cayenne pepper
- 650g of white crab meat, fresh
9
To finish your lasagnes, arrange the 6cm metal rings onto a baking tray lined with parchment paper. Delicately press a pasta disc into the base of each one, use the crab mousse mix to fill the rings halfway, then add another sheet of pasta
10
Divide the remainder of the crab mousse between the rings and add the final pasta discs to finish, so in total there are 3 layers of pasta and 2 layers of mousse in each ring. Place in the fridge to set while you make the sauce
11
Add a small knob of butter to a small pan and place over a medium heat. When the butter foams, add the shallots and cook until soft but without colour. Pour in the water, vinegar and white wine and cook at a simmer until reduced to a thick syrup
- 1 shallot, finely diced
- 50ml of white wine
- 50ml of water
- 25ml of white wine vinegar
12
Add the chicken stock, bring to the boil and reduce by half, then add the double cream and return to the boil for 1 minute. Reduce the heat slightly and 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
- 100ml of chicken stock
- 25ml of double cream
- 200g of unsalted butter, chilled and diced
- sea salt
- white pepper, freshly ground
13
Place the lasagnes in a steamer or steam oven at 100% steam 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 carefully remove
14
Heat the sauce gently while stirring, then stir in the chopped chives. Pour some of sauce over each lasagne to generously coat, and garnish with a chervil sprig before serving
- 1 tbsp of chives, finely chopped
- 4 sprigs of chervil, for garnish
