Name: Marron à la Parisienne
Yield: Serves 6
Cuisine: Australian
Ingredients: 1 turnip, peeled and diced; 10 button mushrooms, diced; 1 large desiree potato, peeled and diced; 1 cup (250 ml) pastis; 1 cup (250 ml) Noilly Prat; 1 tablespoon extra virgin olive oil; 6 thick slices pancetta, diced; 6 anchovy fillets in oil (see Chefs’ ingredients), drained and crushed; 6 sheets titanium-grade leaf gelatine; 1 cup (250 ml) strained, freshly squeezed orange juice; 1.5 litres Fish stock (see Basics); 2 stems French tarragon (see Chefs’ ingredients); 6 x 350 g live marrons; 200 ml Pastis citrus jelly, at room temperature; 2 teaspoons extra virgin olive oil; 4 golden shallots, thinly sliced; 200 ml Marie Rose mayonnaise (see Basics); 3 small lemons, halved, wrapped in muslin; 1 clove garlic, thinly sliced; 2 sprigs thyme; salt flakes and freshly ground white pepper, to taste; redclaiv; rock lobster; scampi; yabby; 1 tablespoon salted baby capers, rinsed and dried; 2 tablespoons finely diced cornichons; 2 eggs, boiled for 10 minutes; juice of ½ lemon, strained; 1 fresh bay leaf; 2 golden shallots, finely chopped; 5 egg whites; 1 carrot, peeled and diced

Preparation info

Serves
6

Difficulty
Medium

Appears in

Sydney Seafood School Cookbook

By Roberta Muir

Published 2012

About

Shannon Bennett has been described as the enfant terrible of Australian haute cuisine. He certainly has shown amazing drive and dedication to perfection from a young age, and dining at Melbourne’s Vue de Monde is a world-class experience. Shannon’s dishes may be far from simple, but his precision carries over to his recipe writing and if you break this recipe down into its various elements and tackle