This is what we eat on an anniversary dinner at home. I can’t take much credit for the beautiful Coffin Bay Oysters, though I did cut up the lemon. We bought some slipper bug tails from Peel Fisheries and just fried them up and they were delicious. Lastly we had some kipfler potato chips with a mustard aioli that I made up.
Kipfler potato chips… ok, there was a mixture, but mostly kipfler.
But here is the feature!
I was aiming to go for a healthy recipe with the open lasagna. Often seafood based pasta will come with some sort of cream based sauce. I opted for something slightly different. I cant give you exact measures as I didnt use exact measures. Here were the ingredients:
Ingredients For the Sauce and Topping
- Beetroot cured gravlax
- Salmon Roe
- Garlic (Of course)
- Lemon Zest
- Lemon Juice
- Extra Virgin Olive Oil
There arent too many instructions for this dish, its just so damn easy. I added the scallops to the pan with some garlic. The gravlax was already prepared and didnt require any additional preparation.
I added the oil to a pan with some lemon zest, lemon juice and salt. I added a small amount of gravlax for flavour and infused for about 15 minutes. I then strained this into a separate dish. This would be the sauce. It would have a tangy flavour with a slight gravlax stock to it.
- 300g flour
- 3 eggs
- Olive oil
This is the easiest pasta to do because you dont need to put it through a spaghetti or fettucine cutter. You literally just roll it then cut it into big fat ribbons, something like lasagne sheets but not as wide (hence the name, open lasagne).
Boil the fresh pasta for 3 minutes, strain, through the seafood through, then the sauce. Plate up and sprinkle capers, fresh dill and salmon caviar over the top. Sounds fancy, is ridiculously easy. The verdict from Q… AMAZING!
So after our disaster with the champagne, we decided to embark on some delicious d’Arenberg reds. Not usually my preference to match with such food, but we had no cold white left and who cares when the red is this good!