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Steamed Fresh Water Marron With Herb Butter, Aioli, Young Leaf and Flower Salad

World renowned chef and Electrolux cooking ambassador, Peter Gilmore of Quay Restaurant, encourages everyone to be prepared and stay calm when it comes to cooking meals this Christmas.


  • 8 x 250 gm live marron

  • 120gms softened unsalted butter

  • ¼ chervil leaves

  • ¼ cup young flat leaf parsley leaves

  • ¼ cup finely sliced chives

  • sea salt

  • ground black pepper

  • 1 teas fresh lemon juice

  • ½ cup good quality aioli mayonnaise

  • 16 small nasturtium leaves

  • 16 small sorrel leaves

  • Punnet baby watercress

  • Punnet baby parsley

  • Punnet baby celery leaf

  • 16 fresh pea flowers

  • 16 native violets

  • 16 radish flowers

  • 4 small French breakfast radishes

  • 2 tabs extra virgin olive oil


  • 1.

    Plunge the fresh live marrons into a bucket of iced water. Chill well for 15 minutes. Remove the marron from the iced water, they should be in a cold induced coma. This is the most humane way to dispatch them. Place a sharp knife between the eyes and cut into the head which will kill the marron.

  • 2.

    Set your Electrolux steam oven to full steam, place the marrons on a tray and steam the marrons for approximately 8 minutes.

  • 3.

    In the meantime lightly chop the chervil and parsley leaves, add them and the chives to the softened butter. Add a couple of pinches of salt and the lemon juice and mix well.

  • 4.

    Gently wash all the leaves and flowers in cold water, spin or pat dry.

  • 5.

    Thinly slice the radishes and add them to the leaves.

  • 6.

    Dress the leaves and flowers in a small amount of top quality extra virgin olive oil and season with sea salt and freshly ground black pepper.

  • 7.

    Remove the marrons from the steamer, split them in half lengthways with a large sharp knife through the back of the shell.

  • To Serve:

  • 1.

    Place each marron on a plate and while hot spoon on some of the herb butter and season with sea salt. Place a spoonful of aioli on each plate and garnish with the leaf and flower salad.

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