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Australian Freshwater Marron

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Australian Freshwater Marron

Australian Freshwater Marron are Native to the freshwater lakes and rivers of Western Australia. There are 2 separate species based on whether their shells were smooth or hairy, with the hairy Marron endemic to the Margaret River region. With its sweet, delicate flesh and a rich fresh flavour, Australian Marron is one of the world’s most indulgent foods. This recipe really highlights the sweetness of the Marron flesh and allows it to really shine as the hero.

Note: Marron are now farmed on Kangaroo Island in South Australia as well as in WA.

Australian Freshwater Marron
 
Author:
Ingredients
  • 6 Green (raw) Marron (250gm each)
  • 2 spring onions, trimmed and cleaned
  • 2 tablespoons butter
  • ¼ cup water
  • ½ bunch of coriander, leaves picked
  • Lemon and ginger dressing
  • ¼ cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1 fresh chilli, deseeded, finely chopped
  • 1 teaspoon fish sauce
  • 1 teaspoon finely grated fresh ginger
  • ½ teaspoon sesame oil
  • 1 teaspoon black sesame seeds
  • Salt & freshly ground black pepper
  • Fried leek for garnish (optional)
Method
  1. To make the lemon ginger dressing, place the olive oil, lemon juice, chilli, fish sauce, ginger and sesame oil and seeds in a screw-top jar and shake well. Taste and season with salt and pepper. Set aside until required.
  2. Place about 3 litres of water in a large stockpot and bring to the boil. Add the marrons and cook for a 7-8 minutes or until shells have just turned orange/red. Remove from heat, stand for 5 minutes and remove them from the water. Cool, then, using a large, sharp knife, cut the marrons in half lengthwise and rinse the 'mustard' from heads.
  3. Lay the shallots in a large skillet, trimming top of dark greens to fit. Add 2 tablespoons butter and ¼ cup water to skillet; season with salt. Bring to a boil; cover. Reduce heat and simmer shallots until greens are soft and bulbs are almost tender, 8 minutes.
  4. Arrange the shallots on the plate and place lobster tails on top.
  5. Drizzle each marron halves with the dressing and scatter some coriander leaves, and fried leeks around. (I also like to add double podded broad beans to this dish, when available). Serve immediately.
  6. Notes: Marron (freshwater crayfish) can be bought green (raw), cooked or live. If using live, place marron in the freezer for 2 hours to put them into a stupor before adding them to the boiling water; this is the most humane way to cook them.

 

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Published on: January 13, 2017

Filled Under: Featured, Recipes

Views: 675

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