serves
1
prep
15 minutes
cook
45 minutes
difficulty
Easy
serves
1
people
preparation
15
minutes
cooking
45
minutes
difficulty
Easy
level
Ingredients
- 1 whole live marron (approximately 200 g)
- 1 tsp chardonnay vinegar
- 1 tsp Dijon mustard
- 4 tsp olive oil
- pinch of sea salt
- 1 twist of the peppermill
- 4 small kipfler potatoes
- fennel tops from 1 whole fennel
- land cress
- 5 slices black truffle
- 5 sprigs chervil
- 3 slices crisp pancetta
Drink Fraser Gallop Semillon Sauvignon Blanc 2011, Margaret River, WA
Instructions
Place the live marron in a freezer for 30 minutes to relax.
After 30 minutes, cook the marron in a simmering court bouillon for 5 minutes. Plunge the marron into iced water. When cool, peel the flesh out of the shell and slice into five disks.
Combine the vinegar, mustard, oil and seasoning for the dressing.
In well-salted water, cook the potatoes until al dente. Peel while still warm. Slice the potatoes into neat disks. Add the fennel tops, land cress, truffle, chervil and pancetta. Dress liberally though not all the dressing will be required.
Toss carefully and arrange nicely in a shallow bowl.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
