Greg Doyle, Grant King, Katrina Kanetani

Butter – Poached Marron with Crushed Pea Ravioli, Carrot Purée and Walnut Vinaigrette

Name: Butter – Poached Marron with Crushed Pea Ravioli, Carrot Purée and Walnut Vinaigrette
Yield: Serves 4
Cuisine: Australia
Ingredients: 200 g (7 oz) carrots, sliced thinly; 12 pea tendrils, to serve; 50 g (1¾ oz) butter; 100 ml (3½ oz) vegetable nage; 1 teaspoon sugar; 150 g (5½ oz) fresh peas, blanched and peeled; 2 tablespoons pea purée; sea salt and freshly ground black pepper, to taste; sea salt and freshly ground black pepper, to taste; 100 g (3½ oz) fresh pasta dough; 4 whole raw marrons (freshwater crayfish); 4 whole raw marrons (freshwater crayfish); 500 g (1 lb 2 oz) cold butter, diced; juice of 1 lemon; 4 tablespoons carrot purée; 200 ml (7 fl oz) walnut vinaigrette, to serve

Preparation info

Serves
4

Difficulty
Medium

Appears in

Pier

By Greg Doyle , Grant King and Katrina Kanetani

Published 2008

About

Ingredients

150 g (5½ oz) fresh peas, blanched and peeled
2 tablespoons

Oceania
Australia
Sydney
Fish course
Starter
Pescatarian

Method

To make the carrot purée, place all the ingredients in a saucepan and bring to the boil with the lid on. Simmer for 15 minutes. Remove from the heat, place in a food processor and blend. Season with salt and pepper and then pass through a fine stainless-steel sieve.

Fold the blanched peas into the pea purée and season to taste.

Roll out the pasta on setting numb