Name: Poached Western Australian Marron with Vanilla and Star Anise Butter
Yield: Serves 8
Cuisine: Australia
Ingredients: 24 Radish Flowers; 16 Society Garlic Flowers; 150 ml (5 fl oz) Clarified Brown Butter; 1 Vanilla Bean, Split and Scraped; 4 Star Anise; Almond Cream; 54 Green Immature Almonds with Jelly Lemon Juice; Fine Sea Salt; 2 Strips Hasuimo; 32 Purplette Onions; 32 White Asparagus Spears; 100 g (3½ oz) Unsalted Butter; 8 × 200 g (7 oz) Live Marrons; 8 Watercress Flowers

Preparation info

Serves
8

Difficulty
Medium

Appears in

Quay

By Peter Gilmore

Published 2010

About

This dish makes a perfect warm first course. The subtle flavour of the native Australian freshwater crayfish is enhanced with the vanilla and star anise brown butter. The season for white asparagus occurs at the same time as the green almonds, and I find they make a nice pairing with this marron dish.

Ingredients

Almond Cream
54 Green Immature Almonds with Jelly Lemon Juice
32 White Asparagus Spears

Oceania
Australia
Sydney
Starter
Gluten-free

Method

To make the vanilla and star anise butter, warm the clarified brown butter in a saucepan to 70°C (155°F). Add the vanilla bean and seeds to the butter and whisk well. Lightly crush the star anise in a mortar and pestle until just broken up and add to the brown butter. Put aside in a warm place to infuse for about 1 hour. Strain the butter through a fine-mesh metal sieve, with h

‌

Ingredients

Method

Part of