Open Lasagna of Cray Fish & Vine leaf
Author: Kiran Jethwa
Recipe type: Sea food
Prep time:
Cook time:
Total time:
Serves: 4
This is a fantastic dish for a dinner party to impress your friends. The use of Vine Leaf brings a vibrant citrus flavour that compliments the Cray Fish beautifully. This dish looks great and tastes even better.
Ingredients
- INGREDIENTS
- For the crayfish lasagna
- 250g Peeled crayfish tails
- 20 pcs Sauvignon blanc vine leaves or sorrel leaves
- 100 ml Wine
- 50 ml Olive oil
- 2 Medium white onions chopped
- 1 Green chilli’s chopped
- 4 Cloves garlic
- 1 Packet of lasagna sheets
- For the bisque
- 2 Chopped carrots
- 1 Chopped red onions
- ½ Chopped celery head
- Body and claws of the cray fish
- For the Veloute
- 100g Butter
- 1 Rosemary sprig
- 50g Wheat flour
- 50ml Double cream
- 100ml White wine
- ½ tsp Nutmeg
- 1tbsp Honey
Instructions
- Pre-heat the oven at about 200 degrees centigrade
- For the bisque, place the carrots, onions, celery, crayfish heads and claws of the crayfish and mix them all together. Place in the oven on a baking tray and roast in the oven for 20 mins.
- Remove from the oven and deg-glaze with a splash of wine to extract all the flavours. Then throw the mixture in a pot, add enough water to cover and let it boil for at least 2 hours.
- For the Bisque sauce. Strain all the broth from the crayfish mixture. Crush the heads and claws to extract all the liquid from them. Place on the heat and reduce this down by half, add a bit of honey and a splash of cream. Let it cook for about a 10 minutes then set aside.
- For the Veloute. Heat butter in a pan, add a sprig of rosemary and let it fry for 1 minute to release the aromas. Add the flour and fry this for 2 minutes. Slowly add the wine and whisk as you go to get a nice and smooth mixture. Add some double cream to the mixture and nutmeg and a little bit of seasoning.
- For the cray fish tails. Heat some olive oil in a pan add the onions, touch of green chilli and garlic and fry. Then throw in the crayfish meat and continue to sear. De-glaze with white wine and then add the veloute mixture and let it cook for a minute.
- To prepare the vine leaves deep fry them until nice and crispy.
- Cook the lasagna sheets in some boiling water til al-dente.
- To serve build the lasagna using a deep plate or large bowl. Start with the crayfish mixture, then add two layers of the deep fried vine leaves, then a layer of pasta. Repeat this twice. Finally grate some parmesan cheese over the top and place under a hot grill to Brown.
- To finish pour the bisque mixture around the lasagna and serve it- piping hot and delicious.
