Beurre blanc is one of my all time favourite sauce for seafood. It's rich, creamy, tangy and thick, coating each bite of the seafood perfectly. This version added yuzu for that citrusy aromatic flavour, a perfect fusion of French and Japanese cuisine. I made the mistake in the photo above by adding too much sauce to the plate, if you were serving this, you should half the portion on the plate so there is just the perfect proportion between the seafood and the sauce.
Difficulty: Medium
Time: 45min
Serves: 2
Ingredients
Moreton Bay Bug
- 2 Moreton Bay bug tails
- 5 tbsp butter
- salt
Yuzu Beurre Blanc Sauce
- 1/4 cup dry white wine
- 1/4 cup white wine vinegar
- 2 tbsp finely chopped shallot
- 1/3 cup heavy cream
- 2 tbsp yuzu dressing
- 1 tbsp yuzu juice
- salt
- white pepper to taste
- approx. 1 cup of unsalted butter sticks
Method
1. Season the bug tails well with salt and put them into 2 separate zip lock bags, with 2 tbsp of butter each. Cook in sous vide bath at 48 degrees over 30min. You may also choose to cook the bug in a pan with butter, on a BBQ or a Habachi grill.
2. Make the beurre blanc sauce by boiling the wine, vinegar, and shallot in a pot over medium heat for about 5min until the liquid is syrupy and reduced to 2 to 3 tbsp. Add cream, salt, and white pepper and boil for 1min.
3. Reduce heat to low and add a few sticks of butter, whisking constantly. Add remaining butter a few pieces at a time, whisking constantly.
4. Remove from heat, add the yuzu dressing and yuzu sauce, season to taste with salt and pepper. Pour the sauce through a sieve into a bowl and keep it warm over a hot water bath.
5. Take out the bug tail, dry with paper towels, and brush on 1 tbsp of melted butter. Sear the flesh with a blow torch.
6. Heat up serving plate in microwave for 1 minute. Carefully pour the beurre blanc sauce in the middle of the plate and blow torch the surface of the sauce. Place the bug tail in the middle of the plate and finish with garnish of your choice. I used rosemary flowers in the photo above. Enjoy while it's hot!
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