Brandied Marron and rice
From frantic 16 years ago
- 15 minutes to make
- Serves 2
A romantic dinner best served by candelight
Ingredients
- 3 marron (freshwater shellfish from Kangaroo Island), halved and on the shell (see note) shopping list
- 1 Spanish (red) onion, diced shopping list
- butter shopping list
- 2 cloves garlic, crushed shopping list
- Murray River salt flakes, to taste shopping list
- cracked black pepper, to taste shopping list
- 2 tablespoons tomato puree shopping list
- 1/2 cup brandy (and matches) shopping list
- 1 cup long grain rice shopping list
- Note: Marron must be bought live, put in the freezer for 30 minutes (to put them to sleep) and then killed with a knife point between the eyes. Halve and devein using only the body for this recipe. The head and claws can be frozen and used later in a bouillabaise. shopping list
How to make it
- Rice (absorption method)
- In a saucepan add 1 cup rice and 1-1/2 cups water.
- Bring to boil uncovered, stirring occasionally, until water reduces to the level of the rice.
- Take off heat, cover with a tight fitting lid and stand while preparing the marron.
- Marron
- Add butter, diced onion and crushed garlic to a frying pan.
- Saute until the onions are translucent, but not brown.
- Add the salt, pepper and tomato puree and combine.
- Add the marron halves, flesh side down and cook gently for about 5 minutes (until the shell starts to turn pink)
- Turn the marron halves over and cover the pan to finish cooking (when the shell is completely pink) only a couple of minutes.
- Add brandy and warm in the pan.
- Flambe until the flame dies down.
- Take the flesh from the shells and serve on a bed of steamed rice. Alternately serve on the shell with the steamed rice.
prepared raw marron
Close
other ingredients
Close
saute onions butter garlic
Close
add salt pepper tomato marron
Close
turn marron finish cooking
Close
add warm brandy, flambe
Close
serve with steamed jasmine rice
Close
Reviews & Comments 1
-
All Comments
-
Your Comments