Roasted Barossa Marron, cauliflower truffle soup & shellfish biscuits

Recipe by Peter Clarke from Signature Dish
Ingredients Shellfish stock
  • 300 g marron shells prawn or crab (green), crushed
  • 2 Tomatoes rough chopped
  • 2 Cloves Garlic
  • 100 ml vegetable oil
  • 300 ml fish stock
Shellfish biscuit
  • 100 g Butter cooked until nut brown and cooked
  • 150 g Flour
  • 125 g egg whites
  • 1½ tablespoons shellfish reduction
Chilli Garlic Butter
  • 200 g soft Butter
  • 3 Cloves Garlic
  • 1 tablespoon shellfish reduction
  • 1 large Chilli seeds removed and fine diced
  • 1 tablespoon chopped Parsley
Fish stock
  • 1 kg fish bones not oily fish
  • 1 medium Onion sliced
  • 1 stick Celery rough chopped
  • ½ bulb Fennel sliced
  • 1 Bay leaf
  • 6 Stalks Parsley
  • 300 ml Dry White Wine
  • 4 white peppercorns
  • 50 ml vegetable oil
  • 50 g Butter
  • 1 L Water
Cauliflower Soup
  • ½ cauliflower roughly chopped
  • 2 Cloves Garlic crushed
  • ½ small Onion finely diced
  • 200 ml Milk
  • 300 ml fish stock
  • Nutmeg
  • 50 g Butter
  • 50 ml truffle oil
  • 100 ml Cream
  • Salt
  • White pepper
Assembling the dish
  • 1 marron tail shell removed per serve
  • 20 ml vegetable oil
  • Salt & Pepper
Method Shellfish stock
  • 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
  • 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
  • Blend butter, garlic & shellfish reduction to a paste, add rest of ingredients & combine.
Fish stock
  • 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
  • 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
  • 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.
  • 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.
  • Serve
What Do You Think?
  • KJ6
    KJ6 2 years ago
    Lol would you like to cook me that on Hamilton Island... ehehehe I love Cauliflower soup and I believe they have the crayfish to substitute for the Marron.... around their shores. How lovely!!!
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