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Sauted Moreton Bay Bugtails With Almond Tarrator, Asparagus, Fennel And Roast Capsicum

  • 4servings

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Source: www.lifestylefood.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B9, B12, C, E
MineralsCopper, Natrium, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 120 g x 4 moreton bay bugs tail meat shelled & gutted

  2. 1 medium fennel bulb sliced into 8 sections & braised

  3. 8 asparagus s pears peeled and blanched

  4. 1 medium red capsicum deseeded, roasted, skinned and cut into 1cm lengths

  5. Olive oil for roasting

  6. salt & pepper

  7. 100 g day old sourdough bread roughly torn with crusts removed

  8. 100 g almond meal

  9. 3 garlic cloves

  10. 400 ml milk

  11. 400 ml extra virgin olive oil

  12. Malden sea salt

  13. Freshly ground black pepper

  14. lemon juice to taste

Instructions Jump to Ingredients ↑

  1. Heat olive oil in a heavy frying pan.

  2. Place bug tails in pan, season, colour for a minute on top of stove then place in preheated oven for three to four minutes.

  3. Reheat asparagus, fennel and roast capsicum.

  4. Season.

  5. Spread two tablespoons of the tarrator mixture in the middle of warm plates.

  6. Arrange bug tails and vegetables.

  7. Sprinkle with extra virgin olive oil and serve.

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