Nage D'ecrevisses a la Coriandre, Citron Au Sel Et Poivre No
| Yield: | 10 Servings |
| Categories: | Entrees, Seafood |
| THE NAGE | ||
| 2 | l | Water |
| 3 | Carrots; cut in large pieces | |
| 3 | Onions; cut in large pieces | |
| 1 | Leek; cut in large pieces | |
| 1 | Stick of celery; cut in large pieces | |
| 500 | ml | White wine |
| 3 | Cloves garlic | |
| Parsley stems | ||
| 2 | Oranges; cut in large pieces | |
| 1 | Lemon; cut in large pieces | |
| Salt | ||
| 150 | ml | White wine vinegar |
| CORIANDER SAUCE | ||
| Leaves from 5 bunches coriander | ||
| 5 | g | Black pepper |
| 3 | tb | Lemon rind; very finely Julienned |
| 1/2 | c | Olive oil |
| 30 | Pink yabbies; about 60-70g each | |
| 20 | Baby yellow squash | |
| Butter |
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