Marron is a unique piece of shellfish to Australia and as a result people are always wondering how do I cook marron? The shellfish recipes are relatively simple. Butterfly the marron open, season the shellfish, and either BBQ or grill the marron.
The species is mainly caught in Western Australia, but can be found all up and down the eastern coastline as well. They are also referred to as blue marron even though their colour is relatively black.
Recipe supplied by Sydney Seafood School.
Visit www.sydneyfishmarket.com.au/seafood-school/about-sss for more great seafood recipes and cooking tips, answers to frequently asked seafood questions and the full program of Sydney Seafood School cooking classes at the Sydney Fish Market
Serves: 8 as an entrée or 4 as a main course
Melt butter and cook until light brown, add garlic, parsley and chives and cook for a further 2-3 minutes, until butter darkens a little more. Add lemon juice and remove from heat but keep warm.
Halve marrons (see notes), remove the digestive tract that runs through the meat. The mustard in the head has a strong flavour which some people like, it can also be removed if you prefer. Brush shell and flesh with oil, sprinkle with salt and pepper.
Place marrons on BBQ, shell-side down, for about 3 minutes, until they turn bright red. Then turn and cook flesh side for 1 minute.
Drizzle with herb and garlic butter and serve with a green salad and plenty of crusty bread to mop up the butter.
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