6 raw Moreton bay bug tails*
1 small garlic clove, crushed
1/4 leek, finely chopped, (white part only)
Extra virgin olive oil
1 teaspoon Ras el Hanout* (spice blend)
1 pinches saffron
30ml white wine
1/2 cup (125ml) chicken stock
1 teaspoon Dijon mustard
1/2 cup (125ml) thickened cream
1 teaspoon dill, finely chopped + extra for garnish
Sea salt and cracked pepper
1 bunch mini asparagus, ends cut diagonally
- In a medium non-stick pan add a little olive oil over medium high heat, sauté garlic and leek for 1-2 minutes. Add white wine, saffron and ras el hanout and simmer for 2-3 minutes. Add stock and mustard and simmer for another 4-5 minutes, remove from heat and pour into a jug.
- In the same pan, add a small amount of olive oil, season bug tails with salt and pepper and place in pan, sauté for 1-2 minutes turning regularly. Add stock mixture and cream into the pan and simmer for another 2 minutes. Remove bug tails and set aside so they don’t overcook. Continue to reduce the sauce until it is slightly thickened. When sauce is ready, add dill and bug tails and season to taste, remove from heat, ready to serve.
- Steam asparagus slightly, (you want them a little crunchy) before serving.
Arrange 3 bug tails for each bowl, pour over sauce and arrange 5 asparagus spears in each dish and garnish with dill and serve.
*You can use whole bugs and remove shells, or buy bug meat that is available at your local seafood store. Ras el Hanout can be found at all gourmet food stores or check out my recipe on my article’s page if you would like to make your own.