Redclaw Black Gully


  • Cooked redclaw roughly chopped
  • A packet of Lawry’s Hollandaise sauce
  • Parsley &/or chives


Make the sauce as directed on the packet.

Heat redclaw gently in the sauce.

Serve in individual ramekins garnished with parsley and/or chives.

Serve as entrée or with rice as a main course dish.

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