Preparation info

  • Difficulty


Appears in


By Peter Gilmore

Published 2014

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  • 8 marron, 250 g (9 oz) each


Place the live marron in plenty of iced water and leave for a minimum of 15 minutes to help humanely dispatch them. Bring a large saucepan of salted water to the boil. Blanch the marron for 1 minute then return to the iced water. This will help in extracting the meat from the shell. Use a large kitchen knife to cut the head from the marron. Use kitchen scissors to cut along both sides of the softer underside shell. Peel the underside back and then use your fingers to carefully pull the tail meat from the shell, keeping the skin intact. Remove the fine film of skin from the belly of the marron then score one cut down the centre of the belly, being careful not to cut all the way through, then open out the flesh. Set aside in the refrigerator until required.