À La Russe: Lasagna

We're Russifying world cuisine and now we’re talking 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.

If using any of Russia Beyond's content, partly or in full, always provide an active hyperlink to the original material.

Read more