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Nage D'ecrevisses a la Coriandre, Citron Au Sel Et Poivre No
Zutaten für 10 Portionen Menge anpassen
die Zutaten:
The Nage
2000 Milliliterwater
Carrots; cut in large pieces
Onions; cut in large pieces
Leek; cut in large pieces
Stick of celery; cut in large pieces
500 Milliliterwhite wine
cloves garlic
 Parsley stems
Oranges; cut in large pieces
Lemon; cut in large pieces
150 Milliliterwhite wine vinegar
Coriander Sauce
 Leaves from 5 bunches coriander
5 Grammblack pepper
3 EsslöffelLemon rind; very finely Julienned
1/2 Tasseolive oil
30 Pink yabbies; about 60-70g each
20 Baby yellow squash
die Zubereitung:

(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 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

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