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.
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.
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