|6.0 morton bay bugs; blanched|
|14.8 millilitersshallots; chopped|
|50.0 mililitersWhite wine|
|7.4 mililitersDijon mustard|
|7.4 millilitersfresh tarragon; or chervil and parsley, finely chopped|
|12.0 gramsGrated Parmesan cheese|
|25.0 gramscreme fraiche; (optional)|
|Salt; and pepper|
|Parsley; to garnish|
Bug Thermador Preparation
Remove the meat from the shells and keep the shells. Dice the meat, and set aside.
In a sauce pan, melt the butter. Stir in the flour and cook for a few minutes. Add the shallots and cook for a few more minutes. Slowly add the milk, cr?me fra?che and mustard, stirring constantly to avoid lumps. Bring to the boil then reduce to a simmer and cook for about 3 to 4 minutes, or until the sauce coats the back of a spoon. Fold in the 3/4 of the cheese, all the white wine and the bug meat. The mix should be thick enough to just hold with the meat.
Spoon the mixture into the bug shells, sprinkle with remaining cheese and bake for about 5 minutes in the oven until the top is golden brown. Garnish with parsley
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