Elegant, piquant flavours and perfect textures characterise this dish. Not only does it look impressive on the plate but tastes divine. Strictly speaking a “lasagne” refers to layers of pasta with ragout and sauce. This dish utilises wonton wrappers which, in my opinion, offers a perfectly soft texture to the dish. The wrappers are available frozen in most oriental supermarkets. Make sure they are defrosted thoroughly else they will shatter. They degrade quickly so you can only use them on the same day of defrosting. This recipe serves 2 people as a main course. It makes for an exceptional fish hors d’oeuvres in which case it can serve 4 people although you will need to use smaller cooking rings. Serve this with a Puligny-Montrachet, Australasian Reisling, Trocken German Reisling or Soave.
For the Lasagne
10 large scallops, coral removed
400 gms fine white crab meat
2 tbsp double cream
1 pack of wonton wrappers, defrosted and cut into circles using a 9cm food ring
Cool a small food processor and a mixing bowl in a freezer for at least an hour. Blend the scallops into a smooth paste and add the cream and pepper then blend again. Place the contents into the cooled mixing bowl and fold in the crab meat. Place a double layer of the wonton circles into the bottom of 2 9cm food rings. Add a 1 cm layer of the crab mixture evenly on top of the wrappers. Layer another wrapper and crab mixture and keep layeringuntil you have reached the full height of the food rings then finish the top with a further double layer of wonton wrap. Carefully transfer the filled rings to a steamer and steam for 10 minutes.
For the Beurre Nantaise
2 shallots or 1 banana shallot, finely chopped
4 raw tiger prawns, shells and flesh separated and sliced
100 gms unsalted butter
200 mls sauvignon blanc wine
50 mls white wine vinegar
150 mls fish or chicken stock
2 tbsp double cream
pinch cayenne pepper
2 tbsp finely chopped chives
In a pan, sauté the shallots in 25 gms of the butter until they are soft but not browned. Add the prawn shells and sauté until they turn from grey to orange-red. Remove the shells and add the shelled prawn slices. Continue sautéing until they turn orange. Deglaze the pan with the wine and reduce by about 1/3. Add the vinegar and stock and reduce a little. Add the cream and pepper and reduce the sauce further. Mix in the the chives.
To finish the dish
Carefully extrude the lasagnes into the centre of bowls. Carefully pour the Sauce over the lasagnes. Garnish the lasagnes with micro herbs or pea shoots.