Ragoût of yabby tails and sweetbreads with leeks, peas, macaroni and truffle velouté

Ragoût of yabby tails and sweetbreads with leeks, peas, macaroni and truffle velouté

By
From
Becasse
Serves
6
Photographer
Steve Brown

Ingredients

Quantity Ingredient

Ragoût

Quantity Ingredient
18 x 150g yabbies, heads removed and de-veined
12 baby leeks, trimmed and cut into thirds
30ml non-scented cooking oil
18 x 50g Calves’ and lamb sweetbreads
80g unsalted butter
120g shelled peas
few drops lemon juice
salt and freshly ground pepper

Truffle velouté

Quantity Ingredient
300ml Sauce albufera
1 Poached truffles
splash madeira
few drops lemon juice
salt
freshly ground pepper

Macaroni

Quantity Ingredient
Macaroni

To serve

Quantity Ingredient
300ml Yabby bisque
1 fresh black winter truffle, finely shaved

Method

  1. Make 30 macaroni.
  2. To make the ragoût, bring a large pan of salted water to the boil and blanch the yabbies, a few at a time, for 10 seconds. Refresh in iced water and when cool enough to handle remove the shells. Refrigerate until ready to serve.
  3. Bring another large pan of salted water to the boil and blanch the peas, leeks and macaroni pieces for 2 minutes, then drain and refresh in iced water.
  4. Meanwhile, heat a large heavy-based frying pan over a medium-high heat. Add the oil followed by the sweetbreads and caramelise until golden brown. Add the butter and heat to a nut-brown foam. Add the yabby tails to the pan and sauté everything together for a few moments. Add the lemon juice and swirl around gently. Add the drained vegetables and macaroni and toss everything together well. Season with salt and pepper.
  5. To make the truffle velouté, heat the Albufera sauce then pour into a blender. Add the whole truffle and blitz on high for 3 minutes until smooth. Add the Madeira and lemon juice and season with salt and pepper.
  6. To serve, divide the ragoût evenly between 6 plates. Spoon the truffle velouté and yabby bisque neatly around each plate and garnish each serving with truffle shavings. Serve immediately.
Tags:
restaurant
Becasse
Justin
North
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