Tasmanian Crayfish Lasagna - Chef Recipe by Dea Pradnya and Ngurah Wisnu

Ingredients

For the Crayfish
60 g crayfish meat
1/2 tsp olive oil
Pinch of salt
A little lemon zest (optional)

For the Ginger Veloute
40 g shallot, sliced
40 g ginger, sliced
40 ml white wine
80 ml crayfish stock
80 ml cream

For the fresh pasta
40 g flour
1 egg yolk
Pinch of salt
1/2 tsp olive oil

Method

For the Sauteed Crayfish and Ginger Veloute
Saute the shallot and ginger until fragrant.
Add the white wine and reduce by about 70 percent.
Add crayfish stock and cream. Simmer until slightly thick.
Blend until smooth and strain.
In a separate pan, quickly saute the crayfish for 10 to 15 seconds with a little oil. Season lightly.
Fold the sauteed crayfish into the veloute. Keep the pieces chunky.

For the fresh pasta
Mix the flour, yolk, salt and olive oil until it becomes a dough.
Rest for 20 to 30 minutes.
Roll the dough thin and cut into 3 to 4 small sheets.
Boil the pasta sheets for 1 to 1.5 minutes. Drain and brush lightly with a little olive oil.

Assembly
Build the lasagna by layering in this order
Pasta sheet
Crayfish veloute mixture
Pasta sheet
Repeat 3 layers
Add a spoon of sauce on top and serve with pea shoots, lemon oil or fresh corn.

Recipe provided by Flora's Restaurant