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MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Episode 49 - Marron with Avocado, Miso and Wasabi Lime Puree


BillieMcKay

Marron with Avocado, Miso and Wasabi Lime Puree

Serves 4

 

Marron

1 tbsp coriander seeds

4 fennel stalks, roughly chopped

2 limes, cut in half

1/4 cup salt

1 tbsp black peppercorns

4 marron

 

Pickled Fennel

1 baby fennel, thinly sliced, fronds reserved for garnish

125ml apple cider vinegar

1/2 cup sugar

1 tbsp coriander seeds

1 bay leaf

1 tsp peppercorns

 

Avocado Puree

1 avocado

zest and juice 1/2 lime

1 tsp wasabi

1/2 tsp miso paste

salt and pepper, to taste

 

Salad

8 radish, sliced into thin matchsticks

1 tbsp finely chopped basil

1 tsp lemon zest

1 tbsp lemon juice

1 tbsp olive oil

salt and pepper, to taste

 

  • To cook the marron, place 1 litre water, coriander seeds, fennel, limes, salt and peppercorns in a large saucepan and bring to a boil. Add marron and cook for 4 minutes. Remove marron from water and plunge into an ice bath to cool. Peel marron, discarding shells and set aside.
  • To pickle the fennel, place fennel in a bowl. Heat vinegar, sugar, coriander seeds, bay leaf and peppercorns in a saucepan set over high heat. Once simmering, pour over fennel and set aside to pickle.
  • To make the avocado puree, place the avocado flesh and all other ingredients in a blender and blend until smooth. Season and set aside.
  • To make the salad, place all ingredients in a bowl and toss to combine.
  • To serve, place a marron tail on the serving plate. Add a spoonful of avocado puree and some salad. Add pickled fennel and garnish with fennel fronds.

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