Nage d'ecrevisses a la coriandre, citron au sel et poivre no
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | litres | Water |
| 3 | Carrots; cut in large pieces | |
| 3 | Onions; cut in large pieces | |
| 1 | Leek; cut in large pieces | |
| 1 | Stick of celery; cut in large pieces | |
| 500 | millilitres | White wine |
| 3 | Cloves garlic | |
| Parsley stems | ||
| 2 | Oranges; cut in large pieces | |
| 1 | Lemon; cut in large pieces | |
| Salt | ||
| 150 | millilitres | White wine vinegar |
| Leaves from 5 bunches coriander | ||
| 5 | grams | Black pepper |
| 3 | tablespoons | Lemon rind; very finely Julienned |
| ½ | cup | Olive oil |
| 30 | Pink yabbies; about 60-70g each | |
| 20 | Baby yellow squash | |
| Butter | ||
Directions
THE NAGE
CORIANDER SAUCE
Source: Vogue Winter'88
(Yabbies with Coriander, Lemon and Black Pepper Sauce) What Australians call crayfish (or crawfish, if you're from the South).
They have some unique ones in Oz. 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 salt and cook for 30 minutes. Strain. Set aside 1½ litres of nage to cook yabbies. Boil the remaining 500ml of nage, reduce by two- thirds, add 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 cold water, then place in a blender. Blend to a fine puree, add crushed black peppercorns and the finely chopped lemon zest. Add cold reduced nage and the olive oil.
To cook yabbies: bring the 1½ litres of nage to the boil and place in the yabbies. Cook for 5 minutes. Remove from the nage, allow yabbies to cool 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. Melt butter in a frying pan and toss squash around until they are golden. 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 Appetit-Exec.Chef Magnus Johansson Posted to FOODWINE Digest by Abbott <labbott@...> on Dec 26, 1997