Open lasagne van St jakobschelpen en Merguez Pak choi, anijs paddenstoelen, Mosterd schuim

Ingredienten

• Pasta dough
• Flour, salt, egg yolks

1. Form a stiff dough and allow to cool for 20 minutes
2. Heat a deep pan of salted water to boil
3. Roll the dough to the thinnest possible setting
4. Cook the pasta for 1 minute and refresh in cold water
5. Cut the pasta in to the lasagna sheets fitting the size of the plate you are using
6. Drizzle with a little olive oil, salt and pepper

Clean the scallops, two pieces per person, place them onto kitchen towel to drain excess moisture

Fry or grill the Merguez and cut into diamond shaped pieces, 3 pieces per person

Wash and roughly chop the pak choi, count out 4 aniseed mushrooms per person

Mustard Cream

Finely chopped Shallot, white wine, fish stock, Cream, Lecite

Sweat off the shallots in a little butter without colour, add the white wine and reduce

Add the fish stock and reduce by 50%,  Add the cream and reduce by 25% to form a light sauce consistency, add the mustard, Lecite and season, keep warm

Service

1. Pan fry the scallops in hot olive oil to light golden on both sides, add the Merguez and keep warm
2. Pan fry the pak choi and mushrooms in a separate pan and season
3. Reheat the pasta sheets in a warm oven for 2 minutes
4. Lay one spoon of pak choi into the warm plates
5. One layer of pasta
6. Cut the scallops in half
7. Arrange the scallops and merguez, more pak choi and mushrooms on the the pasta
8. Lay another layer of pasta over the top
9. Using a hand blender create a foam and sauce the dish, serve