Title: Floralie of Moreton Bay Bugs
Categories: Entree Fish
Yield: 4 Servings

100	g	Peas
150	g	Carrot julienne
8		Baby carrots
600	g	Bug meat
100	g	Green beans or snow peas
150	g	Celery
20		Fresh green asparagus
300	g	Potatoes
50	ml	Tarragon vinegar
100	g	Tomatoes (diced meat)
8		Baby spring onion
100	g	Regency lettuce
50	g	Butter
20	g	Fresh tarragon
100		Leek (julienned)

Slice leeks, celery, carrots and cabbage. (Leave baby whole). Cook pomme anna (or you can grate the potatoes and fry). Saute bugs in frypan, deglaze with french dressing. Saute vegs in very hot frypan with olive oil. Display vegetables on bottom of plate and place bugs on top of vegetables. Pomme anna (or potatoes the way you like), then to be place on top of bug meat. Pour dressing around vegetables and bugs. (Either a French or butter sauce). Place sun dried tomatoes and garnish (dill, cherry tomato), on top of potato.

Note: Green prawns or crayfish tails can be substituted for bugs. Fresh spinach can be substituted for lettuce. Recipe by Magnus Johansson.

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