Marron, Cured Beef, Wild Sea Flora

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Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

Origin

By Ben Shewry

Published 2012

  • About

Marron are one of the largest freshwater crayfish in the world and are native to Western Australia. Extreme care must be taken with live marron if they are being prepared outside of WA. The live trade of marron is tightly regulated in Victoria and it means that they are not freely available as there is concern that if they escaped and entered waterways they would pose a risk to our native Victorian crustaceans by competing for food sources and habitat.

To Finish

  • 1–2 g (1/32–1/16 oz) red rose powder (see Note)
  • 4 slices cured beef (bresaola)
  • 4 pieces wild sea lettuce, torn
  • 12 pieces wild sea succulent
  • table salt, to taste

Place a small dot of the rose powder off-centre on each warmed plate. Add a small teaspoon of oyster sauce alongside and place the marron on top. Place a slice of cured beef on each plate and garnish with the sea lettuce and sea succulent. Heat the broth and pour into four serving jugs. Pour the broth tableside directly onto the red rose powder.

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