Stir-fried Marron with Vermicelli salad. Marrons are delicately flavoured fresh water crayfish.
Heat a little extra virgin olive oil in a wok.
Add the coriander root, ginger, garlic, green chilli and marron pieces and toss well for a few minutes.
As soon as the shells turn red, add the basil, mint and coriander leaves along with the butter and toss through.
To make the salad, simply mix all ingredients together well.
Arrange the salad on a plate, serve the marron over the top and pour the juices over.
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