Marron with Orange and Lemon Aspen Sauce
Nutrition
Calories: 485.84 kcalCarbohydrates: 11.67 gProtein: 2.73 gFat: 46.72 gSaturated Fat: 29.3 gCholesterol: 122.6 mgSodium: 101.51 mgFiber: 3.32 gVitamin A: 39.0435 IUCalcium: 66.15 mgIron: 0.51 mg
Ingredients
- 4 marrons or any other small crustaceans such as slipper or flathead lobster each weighing about 10 ounces
- 1-1/2 oz samphire or 8 green asparagus spears
- 1 cup fish stock
- 2/3 cup white wine
- 2 large shallots finely chopped
- 1-1/4 oz lemon aspen fruit finely chopped or scant 3 tbsp lime or lemon juice
- 1 cup orange juice
- 1 cup unsalted butter well chilled
- salt to taste
- pepper to taste
Instructions
- Split the marrons lengthwise and rinse the stomach cavity clean. Drain and set aside.
- Blanch the samphire or asparagus in boiling water until just cooked. Drain, refresh in iced water, drain again and set aside.
- Put the fish stock, wine, shallots and lemon aspen fruit or lime juice into a saucepan. Bring to a boil, reduce the heat and simmer until syrupy. Add the orange juice and reduce to approximately 3 tablespoons. Cut 14 tablespoons of the butter into small cubes and gently swirl into the sauce, a few pieces at a time, until all has been incorporated. Taste and adjust seasoning. Strain and keep warm but do not reboil.
- Season the marron with salt and pepper. Melt the remaining 2 tablespoons of butter and brush on the marron flesh. Cook over hot charcoal or under a broiler until just cooked through. Quickly reheat the blanched samphire or asparagus with a little butter. Arrange the grilled marron on 4 plates, garnished with the samphire or asparagus and surrounded with the sauce.