Nage Decrevisses a la Coriandre, Citron Au Sel Et Poivre No

Nage Decrevisses a la Coriandre, Citron Au Sel Et Poivre No Ingredients

THE NAGE	Salt
2 l Water	150 ml White wine vinegar
3 Carrots; cut in large pieces	CORIANDER SAUCE
3 Onions; cut in large pieces	Leaves from 5 bunches
1 Leek; cut in large pieces	5 g Black pepper
1 Stick of celery; cut in	3 tb Lemon rind; very finely
500 ml White wine	1/2 c Olive oil
3 Cloves garlic	30 Pink yabbies; about 60-70g
Parsley stems	20 Baby yellow squash
2 Oranges; cut in large pieces	Butter
1 Lemon; cut in large pieces

Instructions for Nage Decrevisses a la Coriandre, Citron Au Sel Et Poivre No

Source: Vogue Winter88 (Yabbies with Coriander, Lemon and Black Pepper Sauce) What Australians call crayfish (or crawfish, if youre 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 1.5 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 1.5 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 on Dec 26, 1997

Main Ingredient: Seafood-OtherCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Butter	Carrot	Celery	Coriander
Garlic	Leek	Lemon	Olive Oil
Onion	Orange	Parsley	Salt
Squash	White Wine

Main dishes Seafood Chef Celery Butter Carrot Olive oil Onion Orange Garlic Parsley Wine White wine Lemon Seafood-Other Dinner

for flavor and categorization

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