MARRON TAIL WITH LEMON ASPEN EMULSIONby Shannon Bennett

Serves 4

Ingredients:

4 marrons

Brown butter

• 2kg cultured butter

Pickled lemon aspen

• 1kg lemon aspen
• 2 litres water
• 400g sugar

Lemon aspen reduction

• 1kg lemon aspen pickled

Lemon aspen emulsion

• 1 litre brown butter
• 3 whole eggs (cooked for 3 mins and shocked)
• 75ml lemon aspen reduction
• pink Murray River salt

To serve

• borage flowers
• birch leaves

Method:

Brown butter

Cook butter over moderate heat until solids are caramelised. Strain and cool.

Pickled lemon aspen

1. Combine ingredients and bring to the boil.
2. Remove whole aspens, pass and set aside.

Lemon aspen reduction

1. Reduce pickle liquid by 1/3.
2. Reserve liquid and ice bath.

Lemon aspen emulsion

1. Blend eggs and lemon aspen reduction until smooth.
2. Allow to cool.
3. Blend the eggs on a low speed, gradually adding the brown butter till emulsified.
4. Once emulsification is stiff, season to taste.

Marron

1. Blanch marrons in simmering salted water for 1 min.
2. Shock in ice bath.
3. De shell and trim.
4. Reserve until required.

To serve

1. Quenelle lemon aspen reduction onto plate.
2. Add lemon aspen pickles to quenelle.
3. Gently place flowers over and around.
4. Pan fry marron quickly and allow to rest.
5. Place opposite quenelle.
6. Serve with a Vivalto Lungo Long Black coffee.

Hints and Tips

Brown butter should taste slightly nutty. If marron is unavailable substitute with crayfish or king prawns.