broccoliniwamarron_main

Recipe

West Australian Marron with Broccolini® Cheese Sauce

4
Serves
30 MINS
Prep Time
15 MINS
Cook Time
14
Ingredients
Ingredients
Method
  • 2 Broccolini®, stems finely sliced
  • 1/2 cup Baby Endive Lettuce, washed
  • 1/2 cup baby endive
  • 8 cherry tomatoes
  • 2 live West Australian marron, (about 250g each)
  • 90 grams parmesan, grated
  • 30 grams gruyere cheese, grated
  • 100 grams firm goat's curd, diced
  • 250 ml pure cream
  • 100 ml milk
  • 1/2 cup croutons
  • 30 grams plain flour
  • 30 grams butter
  • 1/2 cup Olive oil for drizzling
  1. Bring milk and cream to the boil.
  2. In another saucepan, melt butter over medium heat and add flour. Cook, stirring, until golden. Slowly add hot milk and cream, whisking regularly, until thick.
  3. Add 60g parmesan, gruyere and Broccolini® heads and stems. Stand to cool.
  4. Place marron in iced water for 20 minutes to put to sleep. Meanwhile bring 2 litres salted water to the boil. Add marron, bring back to the boil and simmer for 6 minutes. Drain. Cool slightly then cut in half lengthways.
  5. For salad, combine goat's curd, tomatoes, croutons, endive, and 6 stems of Broccolini®. Drizzle with olive oil.
  6. Place marron in a baking dish and spoon over Broccolini® and cheese sauce mix. Sprinkle with remaining parmesan. Bake at 200°C for 10 minutes until golden.
  7. Serve with salad.