Back
WA Marron, Sheeps Sorrel, Native Citrus, Green Ants
Recipe by Laura Sharrad
Try Laura Sharrad's WA Marron, Sheeps Sorrel, Native Citrus, Green Ants today!
- Steps
- Ingredients
Ingredients
Lemon Myrtle Butter
Sorrel Sauce
Native Citrus Gel
Saltbush Leaves
To serve
Select All
Steps
- Heat a deep fryer to 180°C.
- For the Lemon Myrtle Butter, blend the lemon myrtle leaves in a bullet blender. Add the butter and salt and blend until smooth. Set aside.
- For the Sorrel Sauce, blanch the watercress and sorrel in boiling water then refresh in a bowl of iced water – note that the sorrel will turn brown. Remove and dry well.
- Grate the potatoes and add to a frypan on a medium heat with 40g of butter. Cook, until completely softened. Reduce heat if the potato starts to brown.
- Place into a bullet blender with the blanched greens and chicken stock and remaining butter, season well. Blitz for 2-3 minutes, until completely smooth. Pass through a fine sieve and season to taste. Keep warm until serving.
- For the Native Citrus Gel, place the citrus, water, butter and sugar in a saucepan and bring to the boil. Simmer for 15-20 minutes.
- Meanwhile, soak the gelatin in a small bowl of water for 5 minutes.
- When the fruits have cooked down and become softened, use a stick blender and blitz until smooth. Strain 200g through a fine sieve into a saucepan. Add the agar and bring to the boil for 2-3 minutes. Allow to cool to 80°C.
- Squeeze excess water from the bloomed gelatine and add to the pan with agar, heat until the mixture reaches 80°C and then transfer to a tray and place in the fridge for 20 minutes, until set.
- Once completely set, place in a bullet blender and blitz until smooth, add a teaspoon of water to loosen, if necessary. Transfer to a piping bag and set aside in the fridge.
- For the Saltbush Leaves, deep fry the saltbush leaves for 30-60 seconds and place onto a rack over a tray. Dust with vinegar powder. Set aside for serving.
- When ready to cook the marron, bring a saucepan of water to the boil and prepare a bowl of iced water. Blanch the marron for 3 minutes in boiling water, then transfer to the ice bath to chill. Crack the shells and set aside.
- Heat a frypan with a few tablespoons of the lemon myrtle butter. Add the marron, top side down, pressing with a fish weight. Cook for approximately 2 minutes, until still a touch tender on the inside. Season with salt and brush with more lemon myrtle butter.
- To serve, add a 1-2 spoonfuls of green sorrel sauce on the centre of each plate.
- Add a marron slightly off-centre of the sauce. Pipe 3 little dollops of the gel around the marron
- Arrange a garnish of watercress, sorrel, bronze fennel, fried saltbush and green ants on top of each marron.
