Ingredients
2 whole marron [or crayfish]*
2 ripe peaches [cut into wedges]
6-8 cherry tomatoes [halved]
50g chopped butter
2 courgette flowers [halved]
2 tbsp chopped chives
2 tbsp Yarra Valley Salmon Caviar
Fish stock
1 litre water
1 white fish [head & frame only, ask your local fish monger]
1 brown onion [diced]
1 tbsp fennel seeds
Method
1. Prepare the fish stock. Wash fish frame, place into a
pot with water, chopped onion and fennel seeds, bring
to the boil, skim, simmer for 20 minutes then strain
through muslin cloth.
2. Heat a pan & add a good splash of olive oil [very hot
pan please] then add the marron with flesh facing up. Cook
for 3 minutes or until shells start turning red.
Add tomatoes, peaches and 100ml of fish stock.
3. Turn the marron over and cover with lid for 2 minutes.
4. Remove the lid [watch out for steam] and flip the
marron again. Add the butter.
5. Serve when butter and stock have created a sauce,
garnish with chives, caviar and courgette flowers.
You may need some bread to mop up the delicious
sauce.
*If Marron or Crayfish are still alive, place into the freezer for 5 minutes to put them to sleep. Sliced in half lengthways and clean out the head and veins.
Recipe provided by Clairault