‘Lasagna’ with Scallops en Radish - with Easy Binder
Lasagna is traditionally known for a delicious Bolognese sauce. In this recipe we are going to use scallops and radishes! Our magical binder 'Easy Binder' ensures that your beautiful scallops can be transformed into lasagna sheets.
Ingredients
- 400 gram Scallops
- 7 gram Easy Binder
- 400 gram Smoked halibut
- 1 Red Meat Radish (a.k.a. Watermelon Radish)
- 100 gram water
- Edible flowers (garnish)
- Basil oil (garnish)
Instructions
- Put 400 grams of scallops, 100 grams of water and 7 grams of Easy Binder in a mixing bowl or blender and puree until smooth (in the photos with this recipe we use double the quantities, which is of course also possible if you have a large group to eat).
- Pour the mixture onto baking paper or cling film and smooth into a large 'lasagna leaf' of about 3 to 4 mm. thickness. You can do this with a wet spatula or with a wet bottle, both work well. Try to form a nice square or rectangle as much as possible.Add salt and pepper on the scallops and add whatever else you like (e.g. dill, lime zest or fermented garlic).
- Place the scallop lasagna in the steam oven and steam for 5 minutes at 80 degrees. Then let the scallops cool completely in a cool place.
- Remove Lasagne: Turn the cooled lasagna over onto a new baking sheet and carefully remove the lasagna. You can now put the other ingredients on the scallops.
- Cut the radish into very thin slices. We use a 'vegetable strip cutter' for this, but you could use a mandolin as well.
- Place the radish and halibut neatly on top of the lasagna and then cut into nice square or rectangular slices. We serve 3 slices per person as a starter. Place some 'borage' (edible flowers) as decoration on the lasagna and drizzle some basil oil over it.
- Serve it! We serve this dish with a rolled up and candied beetroot in a 'beure blanc', a wonderful recipe by star chef Joris Bijdendijk. So go ahead and make this beautiful (and oooooh so tasty) side dish. Happy cooking!
Video
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