À La Russe: Lasagna

Ingredients for mansini sauce (all of the below for 10 portions, we’ll only be making one):

• 32 g parsley
• 32 g garlic
• 6 g scallion
• 16 g sugar
• 40 g olive oil
• 1 g thyme
• 120 g white wine
• 120 g soy sauce
• 320 g fish broth
• 4 g mirin
• 600 g cream 33% fat

How to make it:

1. Chop scallion, parsley, thyme, and garlic.
2. Add white wine, broth, mirin, olive oil, sugar, and cream.
3. Boil off, add soy sauce.

Ingredients for bisque sauce:

• 1 l cream 33% fat
• 1 kg north shrimps
• 3 l water
• 50 g garlic stems
• 150 g onion
• 20 g garlic
• 50 g butter

How to make it:

1. Fry the carapaces and shrimps in the frying pan, cover with boiling water.
2. Add the fried parsley stems, sweat for 3-4 hours.
3. Sift, add cream and butter, and warm in the saucepan. Whisk in the siphon.

Ingredients for the lasagna dough (for 1.2 kg):

• 1 kg flour
• 10 eggs
• 20 g olive oil
• 12 g salt
• 20 g squid ink

Ingredients for lasagna:

• 20 g parmesan cheese
• 5 g crispy onion
• 5 g seaweed (dry, need to be wet in the boiling water)
• 15 g red caviar
• 1 g salt
• 60 g crab meat
• 10 g spring onion
• 5 pieces of lasagna dough

How to make it:

1. Boil the pieces of dough for 30-45 seconds, take out, pat dry with paper towels.
2. Cook the mansini sauce for a minute.
3. Let’s start building the lasagna up! The layers are:
   • 1 piece of dough
   • Bisque sauce, zapped from the siphon at the dough pieces
   • Finely chopped crab meat
   • Seaweed
   • Red caviar
   • Crispy onion
   • Grated parmesan cheese
   • Mansini sauce
   • Crab meat
   • Bisque sauce
   • Crispy onion
   • Spring onion
   • Piece of dough
   • Bisque sauce
   • Mansini sauce
   • Crab meat
   • Seaweed
   • Piece of dough
   • Mansini sauce
   • Bisque sauce
   • Crispy onion
   • Caviar

Recipe by Viktor Beley.

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