Nage D’ecrevisses A La Coriandre, Citron Au Sel Et Poivre

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CATEGORY	CUISINE	TAG	YIELD
Seafood	Australian	Chef, EntreÃ©, Seafood, Yabbies	10	Servings

INGREDIENTS

2		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		White wine
3		Cloves garlic
		Parsley stems
2		Oranges, cut in large pieces
1		Lemon, cut in large pieces
		Salt
150		White wine vinegar
		Leaves from 5 bunches
		coriander
5	g	Black pepper
3	T	Lemon rind, very finely
		Julienned
1/2	c	Olive oil
30		Pink yabbies, about 60-70g
		each
20		Baby yellow squash
		Butter

INSTRUCTIONS

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 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 <labbott@MHO.NET> on Dec 26, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 344 Calories From Fat: 181 Total Fat: 20.5g Cholesterol: 24.4mg Sodium: 61.2mg Potassium: 285.4mg Carbohydrates: 36.7g Fiber: 3.4g Sugar: 6.9g Protein: 4.6g