Name: Yabbie Bisque
Yield: Serve six people
Cuisine: French
Ingredients: 6 peppercorns; 1 bay leaf; 100 ml cream; 4 egg yolks; salt; 150 g mirepoix; 1 kg yabbies; 2 sprigs thyme; 4 cloves garlic, crushed; 300 ml chardonnay; 4 tomatoes, chopped; 100 g butter; 1 leek, white part only, finely sliced; 700 ml fish stock

Preparation info

Serve
six
people

Difficulty
Easy

Appears in

Tony Bilson's Recipe Book

By Tony Bilson

Published 1987

About

While yabbies (écrevisses) are increasingly rare in Europe (the French fly them in from Eastern European countries), they are now being farmed in Australia and are readily available. French chefs would kill to be able to purchase them at Australian prices!

Ingredients

1 kg yabbies
150 g mirepoix
4

Method

Soften the mirepoix, garlic and leek in the butter over a low flame. Add the whole yabbies and continue stirring until they are evenly coloured. Add the tomatoes, white wine, fish stock, herbs and peppercorns, bring to the boil and simmer for ten minutes. Remove from the heat and allow to cool.

Remove the yabbies from the liquor, shell their tails and