Preparation Time: 40 minutes
Cooking Time: 40 minutes
Serves: 4
Ingredients | Preparation |
Marron 4 Australian marron, 250g each 25g Butter Lemon juice Spinach 500g spinach leaves 20ml olive oil 20g butter Butternut discs 1 butternut squash Dash of olive oil Pinch of salt Marron bisque 4 marron bodies 30ml olive oil 30ml dark soy sauce Garniture aromatique 1 onion, diced 1 carrot, diced 1 tablespoon of tomato paste 2 tomatoes, diced 1 sprig of thyme 1 bay leaf Brandy 2 garlic crushed To finish 1 finger lime Umibido 4 Marigold flowers |
Marron Bring a large pot of salted water to the boil. Skewer each marron with a 12cm bamboo skewer to keep the tail straight while cooking. Cook in boiling water for 6-7 minutes. Separate the flesh from the shells carefully. Leave them to cool at room temperature for 10 minutes. Spinach Heat a large pan over low heat. Add olive oil and melt butter. Add spinach and cook for 20 seconds to gently heat and soften the leaves, but not wilt. Arrange the leaves on a sheet of paper towel to drain excess butter. Butternut discs Preheat your Gaggenau combi-steam oven to 85°C, 100% steam. Peel the butternut squash and cut off the bulb, keeping it for your butternut cream. With a Japanese mandolin, slice 8 sheets of squash, measuring 2mm thick. Using a 5cm ring cutter, cut the butternut sheets into discs. Place the 8 discs on a steam tray and cook for 2 minutes. In a saucepan over a low heat, slowly cook the remaining butternut squash with olive oil, salt and a splash of water until very soft. Blitz in a food processor with a teaspoon of butter. Marron bisque Heat olive oil in a saucepan, and roast the marron shells in the oil for 5 minutes, then add the garniture aromatique. Cook for 10 minutes, stirring often. Add the diced tomatoes and tomato paste. Deglaze with brandy and top up with water to cover the marron shells. Simmer the sauce for 30 minutes over a low heat. Strain the liquid through a fine mesh strainer, e.g. chinois, and adjust final seasoning with dark soy sauce. Be careful not to overpower the bisque with soy as it can become salty. To finish On a large tray, start building the open ravioli by layering the spinach on top of 4 discs. Position the remaining 4 discs opposite to the layered discs and cook again in the combi-steam oven for approximately 2 minutes. In a saucepan, warm the butternut puree. In a separate saucepan, melt the butter, add lemon and gently heat the marron for 1 minute. Remove from the saucepan and slice each marron in half widthways. To plate, place a spoonful of the butternut puree in the middle of the plate. Add the first disc with spinach, then add the 2 pieces of marron and cover each with another disc of butternut to create the open ravioli. Sauce with the bisque around the ravioli. |