Gambaro’s has been famous for its sensational seafood for more than 50 years and head chef Sunil Savur shares one of the menu’s best recipes.

Ingredients:

Serves 4

  • 8 green de-shelled Moreton Bay bug tails
  • ¼ cup of brunoise of leek
  • 2 tbspn salted butter
  • 3 medium-sized pink eye potatoes, peeled
  • ½ cup diced carrots, celery and leeks

Seafood Nage

  • 4 tbspn salted butter
  • ½ cup of mirepoix (carrots, leeks, celery roughly cut)
  • 500g prawn shells
  • 2 tbspn tomato paste
  • 2L fish stock
  • 30ml Brandy

Method:

For the Seafood Nage:

In a heavybottom pan sauté mirepoix in salted butter, add in the prawn shells and roast well, then add in tomato paste and roast further. Finally add in the fish stock and simmer the mirepoix and prawn shells until the fish stock is reduced by a quarter. Strain the Seafood Nage through a very fine mesh strainer or a muslin cloth. In a separate pan warm the brandy and flame it. Add the strained Nage and half cup of diced vegetables to the brandy. Simmer until just cooked and season Nage to taste.

To cook the potatoes:

Boil the potatoes in salted water, drain and roughly crush. Melt 1 tbspn salted butter in a pan, sauté the leeks and mix through the crushed pink eye potatoes.

To cook the bugs:

Preheat oven to 180OC. In an ovenproof sauté pan, add 1 tbspn salted butter and heat until the butter starts to get a nutty colour. Place the green bug tails in pan, seal on both sides and season. Then place the sauté pan in the oven and bake the bug tails for 8 minutes until just cooked and still moist.

To serve:

Place a quenelle of pink eye potato in the centre of a pasta bowl, surround with the vegetables and Seafood Nage. Place the oven-baked bug on the potato and serve.