Heat the binchotan charcoal directly over a gas burner until glowing red and allow the outside to turn white. Put the hot charcoal into a small Japanese-style barbecue (hibachi). Place a wire rack over the barbecue and allow half an hour for the heat to really build.
Brush the marron liberally with the grapeseed oil and season well with the sea salt flakes. Put the marron on the grill, skin side down. Allow the heat to slightly roast the skin for 1–2 minutes. Turn the marron over and finish cooking for 2–3 minutes. Remove marron from the grill, brush with melted clarified butter and allow to rest for 1 minute.
Meanwhile, blanch the coastal greens in salted boiling water for 30 seconds. Brush with melted butter and season with sea salt flakes.
Gently warm the lemon aspen fruit in a small saucepan with a small amount of the melted clarified butter and sea salt.
Place a marron in the centre of each warmed serving plate. Dab a few dots of the seaweed dressing around the marron. Garnish marron with the warmed lemon aspen and coastal greens and serve.
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