Moreton Bay Bug Tail, Gnocchi, Chestnut and Sage Cocotte - Chef Recipe by Romain Bapst

Ingredients

400 g Moreton Bay bug tail meat
200 g bintje potatoes

Stock
Olive oil
1 onion, diced
1 clove garlic, crushed
1 leek, thinly sliced

Gnocchi
1 egg yolk
100 g semolina
250-300 g plain flour
120 g peas
8 chestnuts, peeled
500 ml chicken stock
120 ml white wine
8 sage leafs
50 ml bug jus

Method

Stock

Peel the bugs, reserve the meat, and make the stock with the shell. In a saucepan cook olive oil, onion, garlic, leek and the crushed shells. Cover with water and cook for
40 minutes. Strain and reduce to the desired consistency.

Gnocchi

Boil potatoes and once soft drain and press through sieve. Mix in egg yolk, seasoning and semolina. Slowly add flour until fingers are not sticky and flour is combined. After a minute it will form a dough, knead lightly. Cover bench in flour and roll small balls roughly 2cm in diameter. Boil water and add the gnocchi for two minutes until floating to the surface.

To Serve

Pan fry the bug meat and chestnuts, deglaze the pan with white wine, add chicken stock and bug jus and reduce for another 5 minutes. Add the peas and sage.
Bring all ingredients together in the cocotte and simmer for 5 minutes

Recipe provided by Lutece Bistro & Wine Bar