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Lasagna with Crayfish Tails, Chanterelle Mushrooms, and Green Asparagus Tips - Strasbourg , Alsace, France
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Lasagna with Crayfish Tails, Chanterelle Mushrooms, and Green Asparagus Tips
From the restaurant L'ECREVISSE" in Brumath
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Ingredients to serve 4 people
Pasta:
500 g of flour
6 egg yolks
4 whole eggs
2 spoons of oil
10 g of salt
Crayfish sauce:
Crayfish should be cooked with thyme, bayleaf, carrot, onion, cognac and cream.
Preparation
Roll out the pasta and cut into circles of 10 cm in diameter (3 per person). Cook the pasta. Remove the crayfish shells, strain the sauce and season.
Half-cook the chanterelle mushrooms in butter with shallots, garlic and season with salt and pepper. In a separate pan half-cook the lettuce which has been julienned.
Cover a sheet of pasta with a layer of chanterelle mushrooms, followed by the lettuce, some sauce and the crayfish. Begin this construction again and finish with a final layer of pasta.
Place the lasagna in the center of a plate, pour the sauce around the lasagna and decorate with the green asparagus tips and some squid ink pasta.
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