Recipes

Baked marron in citrus sauce with asparagus, orange and truffle salad

Preparation time:: 25 mins

Cooking time:: 20 mins

Serves:: 4

Ingredients

4 live WA marron

Salad
2 bunches asparagus, trimmed
200g green coral lettuce
1 punnet lamb’s lettuce, trimmed
4 oranges, segmented
1 tbsp chopped flat leaf parsley

15g fresh black truffle, thinly sliced

Sauce
150g butter
juice of 2 oranges
juice of 2 lemons
30ml honey
10ml truffle oil

Method

1. Place marron in the freezer for 20 minutes. Cut in half lengthways, wash and pat dry.

Place in a baking dish, shell-side down.

2. To prepare salad, cook asparagus in a saucepan of boiling, salted water until tender. Drain. Transfer to a bowl of iced water for 5 minutes. Drain. Combine asparagus, lettuces, oranges and parsley in a large bowl.

3. Preheat grill to hot.

4. To make sauce, melt the butter. Whisk in remaining ingredients. Drizzle half the sauce over marron. Grill for 5 minutes or until cooked through.

5. Add a little of the reserved sauce to the salad. Season. Toss to dress. Divide salad among serving plates. Top with marron. Drizzle marron and salad with remaining sauce. Top with truffle.

Notes

Tips:

- Use truffles and truffle oil with reserve as they have a very strong flavour. Any leftover truffle can be sprinkled over scrambled eggs or stirred through fresh

This recipe has not been tested