INGREDIENTS

INSTRUCTIONS

THE NAGE
CORIANDER SAUCE
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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