How to cook Australian Creamy Garlic Marron
- 1 pound green marron flesh
- 4 cloves garlic
- 1/2 teaspoon salt
- 2 teaspoons black peppercorns crushed coarsely
- 2 teaspoons lemon juice
- 1 tablespoon brandy
- Olive oil
- Chopped parsley
- 1/2 cup cream
- Crush garlic with salt and add crushed peppercorns, lemon juice and brandy. Mix well.
- Place marron in saucepan. Add garlic mixture and enough oil to just cover and cook quickly until marron just change color. Stir in cream.
- Serve hot with parsley.
Marron is a name given to large freshwater crayfish found in the south-west corner of Australia. The species have been identified as Margaret River (hairy) marron (Cherax tenuimanus) and smooth marron. The hairy marron occupies a narrow range within the southwestern biogeographical region of Margaret River. Marron make excellent eating, very similar in taste to lobster.
The taste and texture of marron is so marvelous that it is best not to overwhelm them with strong flavors.
If you don't have Marron you can use lobster, redclaw or Moreton Bay bug in this recipe.
Tips on how to kill and prepare for cooking live lobster (marron or redclaw).
This recipe for Australian Creamy Garlic Marron serves/makes: 4
The Australian Creamy Garlic Marron recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Crayfish
Preparation Method: Baked