A simply brilliant potato salad, celebrating winter produce from one of the most beautiful regions in the world, Manjimup, Western Australia. "The truffles, potatoes and marron should be the stars of this dish and need a light white wine that will let them shine. I would shy away from anything too acidic, as this could overpower the delicate flavours as well. A bit of earthiness or mineral character in there will help to pick out the truffle element. Try the famous Western Australian white blend of semillon and sauvignon blanc, so that you have some texture to match the richness, yet light and airy fruit components to let the ingredients express themselves fully." - Dan Coward

Serves
1

Preparation

15min

Cooking

45min

Skill level

Easy
By
9
Average: 4.5 (2 votes)
Yum

Ingredients

  • 1 whole live marron (approximately 200 g)
  • 1 tsp chardonnay vinegar
  • 1 tsp Dijon mustard
  • 4 tsp olive oil
  • pinch of sea salt
  • 1 twist of the peppermill
  • 4 small kipfler potatoes
  • fennel tops from 1 whole fennel
  • land cress
  • 5 slices black truffle
  • 5 sprigs chervil
  • 3 slices crisp pancetta

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.

Instructions

Drink Fraser Gallop Semillon Sauvignon Blanc 2011, Margaret River, WA

Place the live marron in a freezer for 30 minutes to relax.

After 30 minutes, cook the marron in a simmering court bouillon for 5 minutes. Plunge the marron into iced water. When cool, peel the flesh out of the shell and slice into five disks.

Combine the vinegar, mustard, oil and seasoning for the dressing.

In well-salted water, cook the potatoes until al dente. Peel while still warm. Slice the potatoes into neat disks. Add the fennel tops, land cress, truffle, chervil and pancetta. Dress liberally though not all the dressing will be required.

Toss carefully and arrange nicely in a shallow bowl.