Open Crab, Samphire and Pea Lasagne Recipe | Booths
Method To make the cream sauce, reduce the shallot and white wine vinegar in a saucepan for approximately 3 minutes until almost dry. Add the double cream
Ingredients
- For The Cream Sauce:
- 1 shallot, finely diced
- 1tbsp white wine vinegar
- 1tbsp double cream
- 100g unsalted butter, diced
- 1tbsp chives, chopped
- Squeeze of lemon juice
- Salt and pepper, to taste
- For The Base:
- 2 fresh lasagne sheets
- 25g samphire
- 50g peas
- 150g mixed crab meat
- 25g butter
- 100g Mattarello tomato and mascarpone sauce
- To Garnish:
- 1tsp extra virgin olive oil
- 1 basil leaf
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