Yabby ravioli with wild lime and shiitake

1 Servings

Ingredients

Quantity Ingredient
30 Yabbies; (5 portions)
100 grams Leeks; julienne cut
½ Wine glass of Vermouth
Salt and pepper
60 Wonton skins
Egg white
50 grams Onion fine diced
Butter
70 millilitres Seafood stock
150 millilitres Rhine Riesling
1 litre Cream
1½ teaspoon Ground Lemon myrtle
15 smalls Shiitake mushrooms
30 smalls Wild limes
Butter
½ Teasponn sugar
A pinch of salt

Directions

RAVIOLI

LEMON MYRTLE CREAM SAUCE

GARNISH

Prep. time 60 minutes

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.

This recipe was developed by Gerhard Rist from the Hotel Nikko Bali. He is now featuring an Australian menu in Bali as part of his international offerings.

Drop the live yabbies into a large volume of boiling water to quickly kill them. Drain and transfer to iced water to chill totally. Remove the flesh from the tail and discard the alimentary canal. Saut‚ the julienne leek in a little butter, add the yabby tails and Vermouth. Toss frequently until all the liquid has evaporated and flavoured the yabbies which should be half cooked at this stage. Remove yabbies and leeks and set aside to cool.

Place one yabby tail and a little of the leek onto a wonton wrapper. Brush the wrapper around the yabby with egg white and set another wonton skin on top of the yabby squeezing out any gaps. Using a round cutter, cut out a circle keeping the yabby in the centre or alternatively, leave square. Put aside under a damp tea towel until ready to cook.

Lemon myrtle cream sauce: Saut‚ the onion in a little butter until soft.

Add the stock and wine and reduce until nearly dry. Add the cream and reduce by half. Strain through a fine strainer, return to the pan and season to taste. Remove from heat, add the lemon myrtle and whisk in a little cold butter before serving.

Garnish: Saut‚ the whole mushrooms and 6 small limes in a little butter.

Add the sugar,salt and the remainder of the limes towards the end.

To finish the dish, drop the ravioli into boiling salted water for 1½ to 2 minutes until the wonton skin edges are al dent‚. Drain and set in a ring on a plate. Pile saut‚ed mushrooms and limes in the centre of the ring and dress with the cream sauce. Top with a sprig of fresh herb.

from : www.bushtucker.com.au/glossary.htm Posted to FOODWINE Digest by Abbott <labbott@...> on Dec 25, 1997

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