Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Pairing Food News Wine All Wine 101 Wine News Wine Regions Wine Varietals Wineries Home > Selector Magazine > Food > Tetsuya Wakuda's Marron with truffle mayonnaise recipe Food Tetsuya Wakuda's Marron with truffle mayonnaise recipe Preparation time 10 minutes Cooking time 1 hour Serves 6 Although a complex Chardonnay would be beautiful with the marron, the addition of truffle and Madeira in the dish means it’s also perfect with Pinot Noir. We’d opt for a Yarra Valley Pinot Noir for a perfect pairing Ingredients 12 marron 3 litres cold water 1 large brown onion, chopped 2 carrots, chopped 2 sticks celery, thickly sliced 2 bay leaves 1 tsp peppercorns & sea salt 1 tsp white wine vinegar 1 cup whole egg mayonnaise 1 x 80g jar Tetsuya Truffle Salsa 160g unsalted butter, softened 2 tbsp Madeira (optional) 25g finely grated parmesan 1 loaf miche bread (or malt rye, sourdough) Shaved fresh truffle & micro herbs, to serve Method To make the court-bouillon (broth), place the water, onion, carrot, celery, bay leaves, peppercorns, salt and vinegar in a large saucepan and bring to the boil over high heat. Reduce heat to low and simmer for 30 minutes. Bring the broth back to the boil and put the marron head first into the pot, (in batches) taking care not to be splashed. Cook for 3 to 5 minutes, depending on size. Cook for a further minute once the marron has risen to the top of the pot. All cooked marron are a deep red colour, regardless of their shell colour ,when raw. Place in a bowl of iced water to stop the cooking process. When marron is cooled, remove the tail from the carapace (head portion). Break the tail in half and remove meat from shell. (This is done in the same way you would shell a prawn or crayfish). You now need to devein the marron in a similar fashion to how you would a crayfish or prawn. Meanwhile, combine mayonnaise with ½ jar (40g) truffle salsa in a bowl. Mix well. Combine remaining truffle salsa with butter, Madeira and parmesan cheese. Mix well. Serve marron in a large bowl with truffle mayonnaise, truffle butter and bread. Garnish with shaved truffle and micro herbs Food Preparation time 10 minutes Cooking time 1 hour Serves 6 SHARE You might also like Food Colin Fassnidge’s Poached rhubarb granita with cream cheese recipe Food Hanging with Mr Hong Words by Mark Hughes on 30 Sep 2015 Food Christine Manfield’s Curry Leaf Fish Salad Words by Christine Mansfield on 4 Jun 2018