Yabbie Bisque from Tony Bilson's Recipe Book by Tony Bilson
While yabbies (écrevisses) are increasingly rare in Europe (the French fly them in from Eastern European countries), they are now being farmed in Australia and are readily available. French chefs...
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Ingredients
- 150 g mirepoix
- 1 kg yabbies
- 4 tomatoes, chopped
- 100 g butter
- 1 leek, white part only, finely sliced
- 4 cloves garlic, crushed
- 1 bay leaf
- 2 sprigs thyme
- 700 ml fish stock
- 300 ml chardonnay
- 100 ml cream
- 4 egg yolks
- salt
- 6 peppercorns
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