|4||250 g marron|
|100 millilitres||Vegetable stock|
|100 grams||Unsalted butter; chilled and diced|
|Salt and pepper|
|200 grams||Fresh fettuccine|
|16||Stringless green beans|
|20 millilitres||Olive oil|
Immerse the marrons in salted boiling water for 1½ minutes. Refresh in iced water.
Remove the shell from the marron and the intestinal cord. Crack the claws and remove the flesh. Be very careful not to break it.
Pre-heat oven to 210c.
Wash and clean the heads carefully. Shorten them by trimming with sharp kitchen scissors. Put the heads aside for garnishing the dish.
Segment the lemon, grapefruit and orange removing all the pips and white pith. Bring the vegetable stock to the boil and add the segments. Cook for 5 minutes. Place this mixture in a blender and blend at high speed for 30 seconds. Add the chilled diced butter and blend into a smooth sauce.
Check the seasoning and add salt and pepper to taste. Keep aside in a warm place. Be careful that the sauce does not get hot (above 55c) otherwise it will separate.
Top and tail the stringless green beans. Blanch in boiling salted water and refresh in iced water.
Peel the baby carrots. Blanch in boiling salted water and refresh in iced water.
Season the marron with salt and pepper. Heat a fry pan and add the olive oil and seal the marron tails.
Put into a pre-heated oven for 5 minutes. Remove from the oven and add the claws to the pan and let it rest for 4 minutes.
Cook the fresh fettuccine in boiling salted water, until al dente. Drain well. Toss with a dob of butter, a pinch of salt, a crank of black pepper.
Heat the beans and baby carrots in 2 tablespoons of water and a little fresh butter.
To Serve: Roll some fettuccine onto a long roasting fork and place it in the centre of a hot plate.
With a sharp knife slice the marron tail into 4 pieces lengthways. Arrange the slices on top of the bed of fettuccine keeping the shape of the tail.
Place the carrots and beans decoratively on either side of the marron tail.
Put the head at the top of the plate and the claws at the bottom of the plate.
Emulsify the sauce with a bamix blender and spoon over the tail and fettuccine.
Garnish with sprigs of chervil or dill and finely sliced chives.
Converted by MC_Buster.
Per serving: 272 Calories (kcal); 25g Total Fat; (80% calories from fat); 2g Protein; 12g Carbohydrate; 55mg Cholesterol; 182mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; ½ Fruit; 5 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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