Floralie of moreton bay bugs

4 Servings

Ingredients

Quantity Ingredient
100 grams Peas
150 grams Carrot julienne
8 Baby carrots
600 grams Bug meat
100 grams Green beans or snow peas
150 grams Celery
20 Fresh green asparagus
300 grams Potatoes
50 millilitres Tarragon vinegar
100 grams Tomatoes (diced meat)
8 Baby spring onion
100 grams Regency lettuce
50 grams Butter
20 grams 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.

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