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Marron With Parsnip Puree And Nduja, Anchovy Butter
Recipe by Beau Cook
Try Beau Cook's Marron With Parsnip Puree & Nduja, Anchovy Butter today!
- Steps
- Ingredients
Steps
- For the Parsnip Puree, core and dice the parsnip. Place into a medium saucepan with the milk, cover with a lid then bring to a simmer over a medium heat. Cook for 10-15 minutes until parsnip is tender, then strain and reserve milk. Allow to cool for 5 minutes.
- Once cooled, place parsnip into a high-speed blender along with butter, 1 tablespoon of the milk and a good pinch of salt. Blend until smooth, adding more milk if required and adjusting seasoning to taste, set aside in a bowl covered with cling film
- For the Pickled Fennel, place vinegar, water, sugar and salt into a small saucepan and bring to a gentle simmer. Place fennel in a heat-proof bowl and pour the hot pickle over the fennel. Transfer to the fridge until completely cool.
- For the Butter, place olive oil and shallots into a small saucepan and sauté over medium heat for 3-5 minutes until shallots are translucent. Add butter and cook until the butter becomes foamy and just starts to brown. Add the nduja and anchovies, stirring until broken up.
- Add a squeeze of lemon juice to taste and remove from heat. Pour the butter into a serving bowl and set aside.
- To cook the marron, bring a large saucepan of salted water to the boil and prepare a large bowl filled with ice and water. Place the marron into the water and boil for 6 minutes, stirring occasionally. When cooked immediately place into ice water and allow to cool for at least 10 minutes.
- Remove the marron from iced water then remove the tail section, halve lengthways and remove digestive tract, free the flesh from the shell then place back into the tail. Crack open claws and remove claw meat, set aside.
- Once fennel has cooled, strain and add to a bowl along with remaining salad ingredients, marron claws, lightly toss.
- To assemble, place a heaped tablespoon of puree onto each plate and smear lengthways, nestle two tail halves on each plate and spoon over some of the butter (don’t stir up sediment from the bottom of butter), place half of the salad in the middle. Serve with remaining butter.
