Marron avocado and saltbush
Marron is a unique species of freshwater crustacean found in the south western parts of Australia, that is highly prized for its taste. Not to be confused with the French word for chestnut! This recipe Marron avocado and saltbush utalises this delicacy and allows it to speak for itself, minus confusing, or interfering tastes.
This recipe is slightly more advanced and requires attention to detail to prepare, though I feel if you have the patience and determination, success should be achieved.
Marron, avocado and saltbush
- Pressure cooker
- 6 live marron
- 1 tbsp olive oil
- 2 star anise
- 1 cinnamon stick
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 2 shallots - sliced
- 1 head of garlic - sliced
- 2 lemongrass sticks
- 50 g tomato paste
- 2 litres water
- Juice of half a lemon
- 200 ml cream
For the marron stock, this stock requires a pressure cooker
- Heads and claws from the marron
For the avocado cream
- 1 large avocado
- 150 ml milk
- Juice of half a lemon
- Crisp-fried saltbush leaves
- Fennel pollen
- To put marron to sleep, place in freezer for 15 minutes. Remove head and claws and reserve for stock. Using kitchen scissors, cut down each marron’s shell and remove tail meat. Remove intestinal tract.
- For marron stock, toast aromatics and marron heads and claws for five minutes in bottom of a pressure cooker. Add tomato paste and sauté for two minutes.
- Add water then fit pressure cooker lid and bring to full steam.
- Cook for 20 minutes. Once cool, remove lid and strain liquid into saucepan. Reduce liquid to 300ml over a low heat.
- To finish, stir in lemon juice and cream.
- For avocado cream, combine avocado and milk. Season with lemon juice and salt to taste.
- To serve, arrange raw marron on plate and decorate with avocado cream. Spoon marron stock over tail meat and garnish with crisp-fried saltbush and fennel pollen.
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