Yabbies with a Truffled Coulis

• 3 kg prepared yabbies
• 2 truffles, chopped
• 20 ml

Add the truffles and truffle juice to the coulis and heat but do not boil. Cut the butter into small pieces and incorporate into the sauce with a whisk.

Bring the court-bouillon to the boil. Lower the prepared yabbie tails into the court-bouillon.

Cut the cooked, warm puff pastry rectangles in half and place one base in the middle of each warmed plate.

As soon as the yab