Yabbies with a Truffled Coulis from Tony Bilson's Recipe Book by Tony Bilson
Add the truffles and truffle juice to the coulis and heat but do not boil. Cut the butter into small pieces and incorporate into the sauce with a whisk. Bring the court-bouillon to the boil. Lower ...
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Ingredients
- 6 rectangles of puff pastry, each measuring 15 x 5 cm
- 1 1/2 litres court-bouillon
- 100 g butter
- ½ recipe yabbie coulis
- 20 ml truffle juice
- 2 truffles, chopped
- 3 kg prepared yabbies
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