Tetsuya Wakuda's Marron with truffle mayonnaise recipe
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, such an attractive wine with all elements in harmony.
- 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
- 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
- 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