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Marrons are delicately flavoured freshwater crayfish.



  • 1.

    Heat a little extra virgin olive oil in a large fry pan.

  • 2.

    Add the marrons, flesh side down.

  • 3.

    Turn once during cooking, seasoning the flesh with freshly ground pepper and adding a dash of extra virgin olive oil.

  • 4.

    The marrons are cooked when they turn red and the flesh is just firm.

  • 5.

    To make the salsa, simply mix the onion with the avocado, tomato, and basil.

  • 6.

    Add a splash of extra virgin olive oil and season with salt and pepper.

  • 7.

    To serve, arrange the marrons on a large platter and serve the salsa over the top.

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Andrew Graham

Shiraz, Grenache and Other Whites are the best wines to pair with Pan Roasted Marron.


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Posted by Report
sounds like a great recipe

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