Floralie Of Moreton Bay Bugs Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
100 gram: Peas,
150 gram: Carrot julienne,
8: Baby carrots,
600 gram: Bug meat,
100 gram: Green beans or snow peas,
150 gram: Celery,
20: Fresh green asparagus,
300 gram: Potatoes,
50 milliliter: Tarragon vinegar,
100 gram: Tomatoes, diced meat
8: Baby spring onion,
100 gram: Regency lettuce,
50 gram: Butter,
20 gram: Fresh tarragon,
100: Leek, julienned
Directions:
Slice leeks, celery, carrots and cabbage. (Leave baby whole). Cook
pomme anna (or you can grate the potatoes and fry). Saute bugs in
frypan, deglaze with french dressing. Saute vegs in very hot frypan
with olive oil. Display vegetables on bottom of plate and place bugs
on top of vegetables. Pomme anna (or potatoes the way you like), then
to be place on top of bug meat. Pour dressing around vegetables and
bugs. (Either a French or butter sauce). Place sun dried tomatoes and
garnish (dill, cherry tomato), on top of potato.
Note: Green prawns or crayfish tails can be substituted for bugs.
Fresh spinach can be substituted for lettuce. Recipe by Magnus
Johansson.
Source from luhu.jp
pomme anna (or you can grate the potatoes and fry). Saute bugs in
frypan, deglaze with french dressing. Saute vegs in very hot frypan
with olive oil. Display vegetables on bottom of plate and place bugs
on top of vegetables. Pomme anna (or potatoes the way you like), then
to be place on top of bug meat. Pour dressing around vegetables and
bugs. (Either a French or butter sauce). Place sun dried tomatoes and
garnish (dill, cherry tomato), on top of potato.
Note: Green prawns or crayfish tails can be substituted for bugs.
Fresh spinach can be substituted for lettuce. Recipe by Magnus
Johansson.
Source from luhu.jp