Floralie Of Moreton Bay Bugs

Course : Seafoods
Serves: 4
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100 grams peas
150 grams carrot julienne
8 medium baby carrots
600 grams bug meat*
100 grams green beans or snow peas
150 grams celery
20 medium fresh green asparagus
300 grams potatoes
50 milliliters tarragon vinegar
100 grams tomatoes -- (diced meat)
8 medium baby spring onion
100 grams regency lettuce
50 grams butter
20 grams fresh tarragon
100 medium leek -- (julienne)

Preparation / Directions:

Slice leeks, celery, carrots and cabbage. (Leave baby carrots whole). Cook pomme anna (or you can grate the potatoes and fry). Sauté bugs in frying pan, deglaze with French dressing. Sauté vegetables in very hot frying pan 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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