YABBIES WITH GREEN SAUCE

INGREDIENTS:

• 250g yabbies

• 5l water

• 3g black peppercorns

• 5g coriander seeds

• 2 bay leaves

• 1kg carrots

• 1kg fennel

• 1kg brown onions

• 1kg garlic

• 1 bunch celery

• 2tbs oil

Green dipping sauce

• 100g mint

• 100g basil

• 100g parsley • 10g dijon mustard

• 10g anchovies

• 10g capers in brine

• 100g ice

• 2 poached eggs

• 500ml oil

METHOD:

1. Clean and wash all vegetables, medium dice, keep separate.

2. Heat oil on medium high in a saucepan. Add carrots, fennel, brown onions and celery, sweat the vegetables until soft. 3. Add all other ingredients except for the yabbies, bring to the boil and steep for 45 minutes.

4. Strain the mixture and bring back to the boil then cook the yabbies for 30 seconds before placing them into an ice bath. 5. Once the yabbies are cold, clean tail and remove shell. Keep the head and claws on. Put on kitchen paper and set aside.

Green dipping sauce

1. Pick and blanch the herbs.

2. Put everything except for the oil in a blender, blend quickly on medium high speed, while slowly adding oil. Do not blend for too long or the purée will get warm and turn brown.

3. Strain the sauce over an ice bath by placing a bowl on top of a bowl of ice to keep the sauce cool. Season with salt and lemon juice.