4 raw marron
4 Jerusalem artichokes, scrubbed
½ a lemon
2 tbs olive oil
2 sticks rhubarb, cut into 3cm lengths
vegetable oil, for deep frying
micro herbs, to garnish
1 tbs olive oil
1 stick celery, chopped
1 carrot, chopped
4 cloves garlic, chopped
250ml dry white wine
1 litre fish stock
heads and shells of 4 marron
3 sprigs lemon thyme
finely grated zest of 1 lemon
125g cold butter, cut into cubes
1. Cook marron in a saucepan of boiling salted water for 1 minute. Drain and transfer marron to an ice bath for 2 minutes.
2. Cut marron in half lengthways and remove tail meat. Refrigerate, covered, until required. Reserve marron head and shells to make broth.
3. To make butter broth, heat oil in a saucepan over medium-low heat. Add celery, carrot and garlic. Cook, stirring, until soft but not coloured. Stir in wine and simmer until reduced by half. Stir in reserved marron heads and shells and stock. Simmer, over lowest heat, stirring occasionally, until reduced by half.
4. Meanwhile, preheat oven to 180C. Line an oven tray with baking paper.
5. Cut scrubbed artichokes in half and rub cut-side with lemon. Toss with oil and season. Place on prepared tray, cut side down.
6. Roast for about 40 minutes or until tender and lightly caramelised.
7. Deep fry rhubarb until tender. Drain on absorbent paper. Peel away pink outer layer.
8. To finish making broth, strain it into a clean saucepan and discard solids. Stir in thyme and zest. Place over medium heat and bring to a simmer.
9. Whisk in butter a cube at a time until smooth and emulsified. Add marron and simmer until just cooked through.
10. Arrange marron, artichoke and rhubarb in serving bowls. Pour over strained butter broth. Garnish with micro herbs.
• This recipe has been tested.