Marron is native to certain areas of Australia, but can easily be substituted for crayfish, lobster or langoustine.
The dashi broth offers umami and balance to the rich and buttery marron, with subtle sweetness and aniseed notes from the Pernod.
- 2 marron
- 5 g sachet of dashi granules
- ½ cup Pernod
- 1 shallot, finely sliced
- olive oil
- tarragon fresh, picked
- 2 handfuls macadamia nuts
- 1 lemon
- 5 nasturtiums, or other edible flowers
- 5 g rocket
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.
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.