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Gratin of yabbies recipe
- Cuisine: French
- Serves 4
Ingredients
About 1.5 kg cooked yabbies
4 tbsp olive oil
About 40 g butter
3 shallots, finely sliced
1 stalk of fennel
1 tbsp tomato paste
1 tomato, diced
1/4 cup cognac
1/2 cup Madeira
1/2 cup white wine
2 cups crayfish stock or fish stock
1 bay leaf
2 sprigs of thyme
1/3 cup runny cream
A pinch of cayenne pepper
2 egg yolks
2 tbsp white wine
100 g melted butter, just warm
Juice of 1/4 lemon
2 cups cooked spinach
1 clove garlic
Salt and freshly ground black pepper
Preparation
Remove yabbies heads from the body and shell the yabby tails.
Heat 2 tbsp olive oil in a cast-iron pan and, when very hot, add yabby heads and stir well for a couple of minutes. (You can press on the heads to extract more flavour).
Add 20 g butter to pan then add shallots and fennel branch and stir well. Add tomato paste and stir well. Stir in diced tomato, cognac, Madeira and 1/2 cup white wine and bring to the boil. Add crayfish stock, bay leaf and thyme and simmer for 20 minutes without a lid.
Stir in cream and cayenne pepper and cook for a further 5 minutes.
Strain the yabby sauce through a chinois into a saucepan, pressing on the shells to extract the maximum flavour. Simmer the sauce on medium heat to reduce to about 1 1/2 cups.
Place egg yolks and 2 tbsp white wine in a medium bowl and place bowl over a saucepan of simmering water. Whisk the yolks for about 5 minutes until light and fluffy.
While whisking, gradually add melted butter to form a creamy sauce. Whisk in lemon juice.
Reheat spinach and garlic clove in 10 g butter.
Reheat yabby tails in remaining oil and butter and season to taste with salt and pepper.
Place spinach in a gratin dish large enough for 4 people (about 25 cm). Top with yabbies and cover the yabbies with the egg and butter sauce. Place under a hot grill until it lightly browned on top.
Serve immediately.
If you enjoyed this Gratin of yabbies recipe then browse more French recipes, seafood recipes and our most popular hainanese chicken rice recipe.
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Glen Iris |
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