Potato and Mushroom Lasagna with Scallops and Nage

Stages of cooking

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1. Peel and cut the potatoes into blocks and then into slices. Brush the potatoes with butter and dredge with spices, salt and black pepper. Cover with a sheet of paper and bake in the oven at 175 C (350 F) for about 15 minutes.

   

2. Cut the mushrooms into pieces of medium size. Then melt the butter and sauté the Shitake mushrooms for about one minute. Other mushroom types should be sautéed until the liquid evaporates.  

   

3.  Add the chives and shallots. Season to your taste.

   

4. Now, let’s make the lasagna. With this purpose, take a baking sheet and lay down four potato layers, overlapping them a bit. Spoon a layer of mushrooms above them. Then put another layer of potatoes. Keep layering your lasagna until you have enough products.

   

5. Take one more baking sheet and put it on the top of the first one to press the lasagna for about one hour. This is needed to make the lasagna hold its shape.

   

6. Finally, let’s cook the nage. Place the vegetables (chopped carrot, leek, celery, turnip) and bouquet garni on the bottom of the saucepan. Add water, salt, white wine and simmer for about 15 minutes.

   

7. Strain half of the vegetables, poach the scallops in the nage and reserve them.

   

8. Check the seasonings now and reduce them by half. Add butter and puree the nage. Add Roma tomato for saturated color and spoon the sauce into a coulis bottle as shown on the photo.

   

9. Heat your lasagna in the oven at 175 C (350 F) for about 4-7 minutes. Spoon the sauce above the lasagna and around it, place the scallops near your lasagna and add julienne vegetables.    Serve warm and enjoy!