Baby Marron ''Natalie''
From the Chef's notes: "I named this recipe Natalie after my daughter who at that time was wearing a very colourful dress with black and white and yellow and red and green. She looked like a ray of light. Too bad no food is blue to match her eyes."


For the Marrons: 6 baby marrons (80grams each) 2 liters of water a hand full of fennel leaves 2 slices of lemon 34 grams of salt 1kg of ice For the Tomatoes; 4 medium tomatoes 6 basil leaves 2 sprigs of parsley ½ clove of garlic 3 tablespoons of fresh olive oil Salt & pepper For the Sauce: 100ml of a light fish stock 1/10th gram of saffron 20ml of cream 10g of fresh butter For the Garnish: 4 firm white mushrooms, 40g of fresh black Manjimup truffles 60g of whipped cream 1 small shallot 4 crisp sugar peas Salt and pepper


For the Marrons: Boil the water with the salt, the fennel and the lemon for 5mn with a lid on to infuse, add the Marrons, and cook for 5mn. Scoop them out of the water and plunge them in a bowl of ice cold water. Let them cool down for 10mn before shelling (to let the juices and flavors set) Cut them in two length ways, rinse and remove the cord, put them in a clean bowl. Keep a ladle of the cooking liquor to reheat the marrons before serving For the Tomatoes: Blanch, peel and quarter the tomatoes, remove the seeds and put the pieces on a small baking tray brushed with olive oil. Blend basil, parsley, garlic, olive oil, salt and pepper and brush this paste on the tomatoes. Put the tray in a fan forced oven for 1 hour at 160°C For the Sauce: Put the fish stock, the cream and the saffron in a small sauce pan and reduce by half. Transfer this liquid into a blender and whiz until frothy, add the butter and blend again. The sauce will be yellow, frothy and shiny. Leave it in the blender as you will have to whiz it again jut as you serve it. For the Garnish: Chop the shallot as thin as possible, whip the cream, add the shallot, salt and pepper, keep it cold. Wipe the mushrooms and with a sharp knife cut the white part of the mushroom in thin slices, turn the slices on the side and cut again to make thin strips (julienne). Brush and wash the truffle and carefully peel it (make the peels as thin as possible remember it cost you $2 per gram) (do not throw the peels away, crush them in a mortar and blend with fresh olive oil it is wonderful as a dressing on just about anything). Julienne the truffle as the mushrooms and do the same with the sugar peas. Serving 1. Put on each plate 3 tomato quarters in a clover leaf pattern. 2. Heat up the cooking liquor and pour it over the marrons. 3. Whiz the sauce and place a spoonful between the tomatoes. 4. Position half marron on each tomato 5. Put a spoon of the whipped cream above each marron 6. Arrange the julienne of mushrooms, truffle and peas with harmony but keep it loose and free don't try to make it symmetric. baby-marron-natalie-300x198 Recipe provided by: