Lasagne of crab with beurre nantais
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Ingredients
Fish & Shellfish
Dairy
- 505ml of double cream
- 200g of unsalted butter, chilled and diced
Store Cupboard
- 3 pinches of sea salt
- 280g of strong plain flour, white
- 2 eggs
- 3 egg yolks
- 100ml of chicken stock
- white pepper, freshly ground
Spices & Dried Herbs
Oils & Vinegars
- 1 tbsp of olive oil
- 25ml of white wine vinegar
Fruit & Vegetables
Beverages
- 50ml of water
- 50ml of white wine