RECIPE FOR: Yabby (Freshwater Crayfish) Souffle

Ingredients:
2 kg yabbies cooked and finely chopped
90 grams butter
6 tablespoon Plain flour
¾ cup fish or yabby stock
¾ cup cream
6 egg yolks
8 egg whites
 

Method
Melt butter over low heat, stir in flour and cook until golden.
Blend in stock and cream , stirring continuously until very thick.
Remove from heat and season to taste.  Add finely chopped yabby flesh,
Beat in egg yolks one at a time.  Beat egg whites until stiff, then fold into yabby mixture and pour into six buttered soufflé dishes.
Bake in preheated moderately hot oven (200 C) until puffed and set, about 15-20 minutes.      
Serve immediately

 

 

 

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