Roasted Barossa Marron, cauliflower truffle soup & shellfish biscuits

Shellfish stock

1. Heat oil in a pot till just smoking, add shells & cook on high heat for 3 minutes, add garlic & tomato, cook for 2 minutes, add fish stock, bring to boil & simmer for 15 minutes. Sit for 20 minutes & strain. Place in sauce pan & reduce by 80%, should be dark & concentrated, set aside & cool.

Shellfish biscuit

1. Place butter, flour & egg white in kitchen wiz & blend to a paste, add reduction & blend till combined. Rest for ½ hour. Spread on non stick paper or Teflon sheets using a template of a desired shape about 2mm thick, bake in oven at 160 c till browned & crisp.

Chilli Garlic Butter

1. Blend butter, garlic & shellfish reduction to a paste, add rest of ingredients & combine.

Fish stock

1. Place oil & butter in a pot, heat till butter is melted but not browned, add fish bones & sweat without colour for 2 minutes. Add vegetables & cook for 2 minutes, add wine & reduce by half then add the rest or ingredients, bring to boil & simmer without a lid for 20 minutes. Remove from heat & sit for ½ hour, strain through fine sieve.

Cauliflower Soup

1. Heat a pot, melt butter without colour, add oil, onion & garlic, sweat without colour for 2 minutes, add cauliflower, sweat without colour for 3 minutes. Add stock, milk & nutmeg, cook till cauliflower is tender, remove from heat, add cream & season. Blend to a puree.

Assembling the dish

1. Heat a fry pan, add oil & sauté marron till ½ cooked, season, remove from heat & add a chunk of chilli garlic butter, the marron should finish cooking in it’s own heat with the butter to flavour.
2. Place the soup in a small cup, with a little truffle oil & fine chopped chives on top as garnish, place marron on the plate with a little of the butter over & biscuit beside it.
3. Serve