Gratin of yabbies recipe

Remove yabbies heads from the body and shell the yabby tails.

Heat 2 tbsp olive oil in a cast-iron pan and, when very hot, add yabby heads and stir well for a couple of minutes. (You can press on the heads to extract more flavour).

Add 20 g butter to pan then add shallots and fennel branch and stir well. Add tomato paste and stir well. Stir in diced tomato, cognac, Madeira and 1/2 cup white wine and bring to the boil. Add crayfish stock, bay leaf and thyme and simmer for 20 minutes without a lid.

Stir in cream and cayenne pepper and cook for a further 5 minutes.

Strain the yabby sauce through a chinois into a saucepan, pressing on the shells to extract the maximum flavour. Simmer the sauce on medium heat to reduce to about 1 1/2 cups.

Place egg yolks and 2 tbsp white wine in a medium bowl and place bowl over a saucepan of simmering water. Whisk the yolks for about 5 minutes until light and fluffy.

While whisking, gradually add melted butter to form a creamy sauce. Whisk in lemon juice.

Reheat spinach and garlic clove in 10 g butter.

Reheat yabby tails in remaining oil and butter and season to taste with salt and pepper.

Place spinach in a gratin dish large enough for 4 people (about 25 cm). Top with yabbies and cover the yabbies with the egg and butter sauce. Place under a hot grill until it lightly browned on top.

Serve immediately.