For the marron stock, this stock requires a pressure cooker
Heads and claws from the marron
For the avocado cream
1large avocado
150mlmilk
Juice of half a lemon
salt
To serve
Crisp-fried saltbush leaves
Fennel pollen
Instructions
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.
Notes
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