Elite Recipes: The Best of Lolo Dad’s
Shellfish Open Lasagne
- 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) )
- Cook lasagna noodles until al dente. Drain and set aside.
- Sauté prawns in garlic and olive oil.
- 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.
- Drain mussels and discard shells without meat. Strain mussel juice and thicken with breadcrumbs.
- 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.
- Bring to medium heat then fold in the mussel stock.
- Arrange pasta and shellfish alternately. Apply some prawn head oil and parsley in between.
