MARRON, CELERIAC & MACADAMIA

This recipe from Voyager Estate uses fresh Marron from nearby Pemberton,  however you can substitute with bugs or large prawns.

Ingredients

Marron

4 x 200-250g live Marron (or lobster, Balmain Bugs, or even large prawns)

BBQ glaze

100ml seafood stock
15g brown sugar
20g white miso
20g rice vinegar
10g Mirin

Celeriac remoulade

120g celeriac
12g salt
50g marron meat from claws and trimmings
20g mayonnaise
5g Dijon mustard
1 tsp finely chopped parsley
1 fingerlime scraped, seeds removed

Macadamia emulsion

60g roasted macadamia
40g raw macadamia
250g Grapeseed oil
25g white miso
1 egg yolk
10g light soy sauce

Method

For the marron

Set your oven to steam or put a large pot filled with water on to boil.
Steam the marrons (or your substitute) for 4 minutes (or place in boiling water). Remove and place in iced water straightaway to chill.
Remove the shells keeping the tail and claws meat separate.

For the BBQ glaze

Place all ingredients in a saucepan and reduce until a syrup consistency.
Remove from the heat and refrigerate until use.

For the celeriac remoulade

With a mandoline slice the celeriac to about 2mm thick
Place the sliced celeriac on a chopping board and with a sharp knife slice it very thin.
Place the celeriac in a non reactive bowl and sprinkle with salt. Rest for 1 hour in a cold place.
Rinse the celeriac with cold water then squeeze to remove all the water excess and pat dry.
Combine with rest of ingredients and keep refrigerated until use

For the macadamia emulsion

Place both macadamias in a food processor and blend at high speed for 2 minutes to elaborate a toasted macadamia oil.
Strain trough a fine sieve
In a non reactive bowl place the miso, yolk and soy sauce. Combine with a whisk until a smooth paste is formed.
Slowly add the 250ml grapeseed oil whisking continuingly to create and emulsion like a mayonnaise like texture.
Keep refrigerated until use

Finishing and plating

Heat a pan with a tablespoon of butter and grill the marron tail on both sides.
Add the BBQ sauce and baste with a spoon until the marron is glazed and glossy.
Place the celeriac remoulade on a side of a plate and place the warm marron on top.
Pipe a dot of macadamia emulsion beside the marron

Serve warm alongside a glass of 2017 Chardonnay

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