Marron, avocado and saltbush

Photograph:Graeme Kemlo/Restaurant Amusé Photograph: Graeme Kemlo(C)/Restaurant Amusé
4 from 1 vote
Prep Time 25 mins
Stock 45 mins
Total Time 1 hr 10 mins
Course Appetizer
Cuisine Australian
Servings 6
Difficulty Advanced


  • Pressure cooker
  • Strainer
  • Saucepan


  • 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
  • salt

To serve

  • 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.


Something a little special, a treat for the family or for that special someone in your life. Finish this dish off with Gateau Basque with Caramelized Pears
Keyword Crustacean, Seafood recipe
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