Shellfish and butter... never a bad thing, right? Right! Pair it up with a Chardy from Pemberton for a truly local experience...

Ingredients

2 whole marron (or crayfish) If they are still alive, place the marron into the freezer for 5 minutes to put them to sleep. Sliced in half lengthways and clean out the head and veins. 2 ripe peaches (cut into wedges) 6-8 cherry tomatoes (halved) Fish stock: This will make approximately 1 litre of stock and you can freeze what you don't use. 1 litre water 1 white fish (head & frame only, ask your local fish monger) 1 brown onion (diced) 1 tbsp fennel seeds To Finish: 50g chopped butter 2 courgette flowers (halved) 2 tbsp chopped chives 2 tbsp Yarra Valley Salmon Caviar

Method

Prepare the fish stock. Wash fish frame, place into a pot with water, chopped onion and fennel seeds, bring to the boil, skim, simmer for 20 minutes then strain through muslin cloth. Heat a pan & add a good splash of olive oil (very hot pan please) then add the marron with flesh facing up. Cook for 3 minutes or until shells start turning red. Add tomatoes, peaches and 100ml of fish stock. Turn the marron over and cover with lid for 2 minutes. Remove the lid (watch out for steam) and flip the marron again. Add the butter. Serve when butter and stock have created a sauce, garnish with chives, caviar and courgette flowers. You may need some bread to mop up the delicious sauce. Recipe provided by: