serves
2
prep
30 minutes
cook
15 minutes
difficulty
Mid
serves
2
people
preparation
30
minutes
cooking
15
minutes
difficulty
Mid
level
Marron is native to certain areas of Australia, but can easily be substituted for crayfish, lobster or langoustine.
Ingredients
- 2 marron
- 5 g sachet of dashi granules
- ½ cup Pernod
- 1 shallot, finely sliced
- olive oil
- tarragon fresh, picked
- 2 handfuls macadamia nuts
To serve
- 1 lemon
- 5 nasturtiums, or other edible flowers
- 5 g rocket
Instructions
Bring a big pot of salted water to the boil, poaching marron in it for 3 minutes. Drain and set aside.
Boil 500 ml of water and empty a sachet of dashi granules into it. Set aside.
Heat a dash of olive oil in a saucepan and caramelise the macadamias. Add a pinch of salt and two tablespoons of butter, removing from heat once the nuts have browned slightly and the butter starts to foam. Pass through a muslin cloth (a fresh chux cloth works, too) and set aside.
For the vinaigrette, add the shallow, zest and juice of the whole lemon into a bowl with half a cup of Pernod and stir through.
Remove claws from the marron and run a knife lengthways through their bodies to split them in half. Lay them face-down on a hot pan and finish over a high heat for around two minutes. Remove marron from heat and deglaze the pan with the dashi, then pour this into the vinaigrette.
To serve, place the marron on a plate and drizzle with vinaigrette. Crush the macadamias and sprinkle over the top, finishing with some fresh tarragon leaves. Serve with a side salad of tossed nasturtiums and rocket.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marron is native to certain areas of Australia, but can easily be substituted for crayfish, lobster or langoustine.
