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Butter Poached Pemberton Marron

Enjoy the flavours of Tony Howell's marron dish, from series 2 of Mercurio's Menu.


  • 300ml Fish stock

  • 300gm Butter

  • 300ml White wine

  • 2 sprigs Thyme

  • 5 Peppercorns

  • 3 sprigs Dill

  • 1 Bulb of garlic cut in half


  • 1.

    3 whole marron steam in Asian steamer for 2 minutes and cool in ice bath.

  • 2.

    Peel the tail and cut in half way down the flesh, the marron is now prepped for the poaching stage.

  • 3.

    Put all ingredients in a pan except for the marron.

  • 4.

    Bring to a simmer then place marron in the liquid and simmer for approximately 2 minutes.

  • 5.

    Remove from liquid and serve with a table spoon of liquid over the top.

  • 6.

    Serve with steamed greens and pastry.

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