4 - 6
How to cook Grilled Marron with Watercress Cream
- 12 marron
- Butter, for brushing
- 2 cloves garlic
- 6 sprigs dill
- Watercress Cream (see recipe below)
- Iceberg lettuce and watercress to serve
Watercress Cream Ingredients:
- Turn each marron on its back and cut in half (if live, refrigerate first until immobile).
- Place on an oven tray and brush with butter and finely chopped garlic and dill.
- Grill the marron shell side up for 2 minutes, then turn and cook flesh side up for 1 minute.
- Alternatively, bake the marron at 400°F for 5 minutes, flesh side up.
- Serve the grilled marron on top of iceberg lettuce, drizzle with the Watercress Cream and garnish with extra watercress.
How to cook Watercress Cream
- 1 egg
- 1 egg yolk
- 2 tablespoons white vinegar
- 2 cups oil
- 1 tablespoon hot mustard
- 1/4 bunch watercress
- Pepper and sea salt to taste
- Blend egg, egg yolk, vinegar and mustard.
- With blender running, add oil slowly, followed by the watercress.
- Season to taste.
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 Grilled Marron with Watercress Cream serves/makes: 4 - 6
The Grilled Marron with Watercress Cream recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Crayfish
Preparation Method: Broiled/Grilled