Semi Final 1 - Ash and Camilla: Moreton Bay Bug with Artichoke Veloute
Prep: 1 hour
Cook: 50 mins
- 1 tbs olive oil
- 4 slices prosciutto
- 25g butter
- 4 Moreton Bay Bugs, heads removed, tails halved
- squeeze of lemon
- micro herbs, to garnish
- 100ml cream
- 100g parmesan, grated
- Juice of 1 lemon
- 7 globe artichokes
- 1 litre chicken stock
- 25g butter
- 200ml cream
- To make parmesan cream, stir cream and parmesan in a saucepan over medium heat until cheese has melted and mixture is combined. Blend until smooth. Pass through a sieve. Cool completely. Refrigerate until cold.
- To make the artichoke veloute, first prepare the artichokes. Fill a bowl with water and add lemon juice. Cut off top third of each artichoke and remove stem. Trim away outer leaves to reveal heart. Cut heart in half lengthways and remove choke. Place in the bowl of acidulated water.
- Place stock in a medium saucepan and bring to a boil. Add artichoke hearts (they need to be submerged in the stock). Simmer for 20-30 minutes or until very soft.
- Drain and reserve stock. Transfer artichokes to a blender. Blend until smooth. Add butter. Blend until combined. Add cream. Blend to form a soft silky puree. If puree is too thick, add a little of the reserved stock. Season. Pass mixture through a fine sieve.
- Heat oil in a frying pan over medium heat. Cook prosciutto until crisp. Remove and set aside.
- To cook bugs, melt butter in same frying pan over medium heat. Season bugs and cook, turning, for about 2-3 minutes or until just cooked through. Drizzle with juice.
- Serve veloute topped with bug halves and dots of parmesan cream. Garnish with micro herbs.
- Placing the artichokes in acidulated lemon water prevents them from going brown.
- If Moreton Bay Bugs are unavailable, you could substitute with lobster or prawns.
- The word veloute is derived from the French word ‘velour’ meaning velvet, which describes the soft silky texture of the sauce.