Love Lobster Thermidor? At our recent Gourmet Retreat Cooking Class, ‘Cooking with Marron’, Executive Chef Elfwing shared his take on this timeless classic French dish.
Think of a light yet rich mixture of cooked marron meat, egg yolks and brandy (often cognac), stuffed into a marron shell. Simply irresistible.
Recipe: Marron Thermidor
Serves: 4 PREPARATION TIME: 30 minutes
4 marrons, 200g each, boiled for 4 minutes then chilled
1 shallot, finely chopped
8 button mushrooms cut in quarters
1 tsp chopped fresh parsley
1 tsp chopped fresh tarragon
100ml dry white wine
30ml cognac or brandy
1-2 tsp Dijon or tarragon
4 tbs buttered breadcrumbs
- Preheat oven to 180°.
- Cut the marrons in half and scoop out the good stuff, coral, in the head. Keep aside.
- Wash the heads clean and pull out the meat. Cut the meat into 3-4 pieces.
- Sauté the shallot and mushrooms in the butter for a few minutes until golden.
- Add white wine, cognac and herbs, reduce until the wine is almost gone.
- Add the cream and marron coral from the heads and reduce to a coating consistency.
- Turn off heat and fold in the marron meat.
- Scoop the marron meat, mushrooms and sauce back in the marron shells, top with buttered breadcrumbs and place in a baking dish.
- Bake for 5 mins at 180°, serve with rice and salad.