Leatherjacket in eschalot sauce - Better Homes & Gardens Australia

Ingredients

• 12 brown eschalots, peeled, quartered
• 12 cloves garlic, sliced
• 4 fresh bay leaves
• 2 Tbsp unsalted butter
• 1 Tbsp extra virgin olive oil
• 4 whole leatherjacket trunks
• 1 Tbsp plain flour
• 2 cups white wine
• 2 oranges, segmented, diced
• ½ bunch tarragon, leaves picked
• ¼ bunch parsley, leaves picked
• ½ bunch chives, snipped
• Crusty bread, to serve
• Green leaf and herb salad, to serve
• Note: Leatherjacket trunks come with head, innards and skin removed.