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Moreton Bay Bug Ravioli with Finger Lime, Brown Butter & Saltbush
Preparation info
- Serves
4-6
- Difficulty
Easy
Appears in
Published 2023
Ingredients
1 10 g 4
Method
- Begin with making your bug ravioli. Place 250g bug meat in a food processor. Add the egg white and salt. Process into a fairly smooth paste. With the motor running, gradually add the cream in a slow, steady stream to form a smooth, fluffy mousse. Transfer to a bowl. Cut the remaining bug meat into 1cm pieces. Add to the mousse mixture with the lemon zest. Fold until just
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