Sauté of yabby tails with vegetable escabèche

Sauté of yabby tails with vegetable escabèche

By
From
Becasse
Serves
8
Photographer
Steve Brown

Escabèche is a traditional Spanish marinade, particularly used for fish or small game birds. The fish or birds are fried then covered with a hot spicy marinade. They are left to cool in the marinade for 24 hours or so and then served at room temperature.

This spicy vegetable escabèche makes a delicious tangy accompaniment that cuts through the richness of the yabbies.

Ingredients

Quantity Ingredient
24 x 150g live yabbies
1 large carrot, peeled and cut into long batons
2 sticks celery, peeled and cut into long batons
1 large zucchini, cut into long batons
1 large yellow zucchini, cut into long batons
2 tablespoons olive oil
1 large red capsicum, cut into long batons
1 large eggplant, cut into long batons
salt and freshly ground pepper
splash sherry vinegar

Spicy marinade

Quantity Ingredient
8 whole coriander seeds, crushed to a powder
3 cardamom seeds, crushed to a powder
1 pinch saffron threads
100ml fresh orange juice
50ml fresh lime juice
100ml verjuice
400ml extra-virgin olive oil
1/4 small red chilli, very finely chopped
salt and freshly ground pepper

To serve

Quantity Ingredient
100g unsalted butter
400ml Yabby bisque, kept warm
200ml Herb oil
1/2 cup baby basil leaves
8 basil leaves, very finely shredded to a chiffonade

Method

  1. To prepare the yabbies:

    Put them in the freezer for an hour or so before cooking. Bring a large pan of salted water to the boil and blanch the yabbies, a few at a time, for 10 seconds. Refresh in iced water and when cool enough to handle remove the heads, shells and intestinal tract. Refrigerate until ready to serve.
  2. To prepare the vegetables:

    Blanch the carrot, celery and zucchini batons until just tender, then refresh in iced water. Drain, pat dry and set to one side.
  3. Heat the oil in a large frying pan and sauté the capsicum and eggplant batons for a few minutes until lightly browned. Season with salt and pepper then deglaze the pan with a splash of vinegar. Combine all vegetables and set aside until required.
  4. To make the spicy marinade:

    Heat a heavy-based frying pan and lightly toast the crushed coriander and cardamom seeds with the saffron threads until they smell aromatic. Add the orange and lime juice and the verjuice, bring to the boil and simmer for a few minutes until reduced by a third. Remove the pan from the heat and whisk in the olive oil and chilli. Season to taste. Pour over the vegetables while still hot and leave to marinate for 2 hours.
  5. To serve:

    Melt the butter in a saucepan until lightly foaming. Add the yabby tails and sauté until golden and lightly caramelised. Season well and drain on kitchen paper.
  6. Gently warm the marinated vegetables. Divide them between 8 warm serving plates and arrange the yabby tails on top, allowing 3 per serve. Spoon on some of the pan juices then drizzle the yabby bisque and herb oil around the plate. Garnish with the baby basil leaves and the basil chiffonade.
Tags:
restaurant
Becasse
Justin
North
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again