GRATIN OF YABBYS

GRATIN OF YABBYS

1kg peeled cooked yabbies

200ml Hollandaise sauce

50ml butter blanc sauce

200ml whipped cream

Salt and Pepper

Method:

Poach yabbies till hot in vermouth and fish stock.

Fold together hollandaise, butter blanc and whipped cream. Place this sauce on top of strained hot yabbies.

Then gratinate under salamander.

Serve:
Garnished with fleurons and chives.