Yabbies with Peas and Baby Spinach Recipe

Ingredients

• 24 live yabbies
• 80 ml (1/3 cup) olive oil
• 40 gm baby English spinach
• 1½ cups (loosely packed) snow pea leaves (see note)
• 1 tbsp lemon juice
• 3 bunches thin asparagus (24 spears), halved diagonally
• 120 gm podded peas (400gm unpodded)
• ¾ cup (loosely packed) chervil sprigs
• ¼ bunch of chives, cut into batons
• Bisque
• ½ small onion, diced
• ½ large carrot, diced
• 1 celery stalk, diced
• 2 garlic cloves
• 30 ml brandy
• 1 large tomato, coarsely chopped
• 4 thyme sprigs
• 1 fresh bay leaf
• 500 ml (2 cups) chicken stock
• 80 ml (1/3 cup) pouring cream
• Béarnaise
• 1½ golden shallots, finely chopped
• 50 ml tarragon vinegar
• 6 black peppercorns, crushed
• 2 egg yolks
• 125 gm clarified butter, melted, plus extra for greasing
• 2 tbsp finely chopped flat-leaf parsley
• Lemon vinaigrette
• ¼ tsp Dijon mustard