Распечатать
E-mail
Add a photoПорций: 10
Ингредиенты
- 2 lt Water
- 3 x Carrots, cut in large pcs
- 3 x Onions, cut in large pcs
- 1 x Leek, cut in large pcs
- 1 stk of celery, cut in large pcs
- 500 ml White wine
- 3 x Cloves garlic
- Â Â Parsley stems
- 2 x Oranges, cut in large pcs
- 1 x Lemon, cut in large pcs
- Â Â Salt
- 150 ml White wine vinegar
- Â Â Leaves from 5 bunches coriander
- 5 gm Black pepper
- 3 Tbsp. Lemon rind, very finely Julienned
- 1/2 c. Extra virgin olive oil
- 30 x Pink yabbies, about 60-70g each
- 20 x Baby yellow squash
- Â Â Butter
Инструкции
- (Yabbies with Coriander, Lemon and Black Pepper Sauce)
- What Australians call crayfish (or possibly crawfish, if you're from the South).
- They have some unique ones in Ounce. The West Australian Marron is probably the most unique. It is black and very meaty. It is delicious, it has bigger claws, smaller tail section. Only the shell is black, the meat is pure white.
- To make the nage, place water, vegetables, white wine, garlic, parsley stems, oranges and lemon into a large pot and bring to the boil. Add in salt and cook for 30 min. Strain. Set aside 1.5 litres of nage to cook yabbies. Boil the remaining 500ml of nage, reduce by two- thirds, add in white wine vinegar and reduce by half. You should have about 160ml of reduction for the sauce.
- To make coriander sauce: blanch the coriander leaves in boiling water, drain and refresh under cool water, then place in a blender. Blend to a fine puree, add in crushed black peppercorns and the finely minced lemon zest. Add in cool reduced nage and the extra virgin olive oil.
- To cook yabbies: bring the 1.5 litres of nage to the boil and place in the yabbies. Cook for 5 min. Remove from the nage, allow yabbies to cold a little and remove the shell from the tail section only.
- To cook the yellow squash: blanch squash in boiling salted water, drain.
- Cut in quarters if squash are too large. Heat butter in a frying pan and toss squash around till they are golden brown. Place the yabbies on individual plates, place 3 squash on each plate and sauce the squash and the yabbie tails with the coriander sauce. This dish should be served lukewarm. Bon
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 715g | |
| Recipe makes 10 servings | |
| Calories 304 | |
| Calories from Fat 183 | 60% |
| Total Fat 20.75g | 26% |
| Saturated Fat 7.47g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 100mg | 4% |
| Potassium 1156mg | 33% |
| Total Carbs 19.51g | 5% |
| Dietary Fiber 5.5g | 18% |
| Sugars 10.86g | 7% |
| Protein 5.32g | 9% |
