Recipe : Marron Thermidor

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.

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Think of a light yet rich mixture of cooked marron meat, egg yolks and brandy (often cognac), stuffed into a marron shell. Simply irresistible.

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Recipe: Marron Thermidor

Serves: 4       PREPARATION TIME:  30 minutes

Marron Thermidor

Marron Thermidor

 

INGREDIENTS

 

4 marrons, 200g each, boiled for 4 minutes then chilled
50g butter
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
100ml cream
1-2 tsp Dijon or tarragon

4 tbs buttered breadcrumbs

 

METHOD:

    1. Preheat oven to 180°.
    2. Cut the marrons in half and scoop out the good stuff, coral, in the head. Keep aside.
    3. Wash the heads clean and pull out the meat. Cut the meat into 3-4 pieces.
    4. Sauté the shallot and mushrooms in the butter for a few minutes until golden.
    5. Add white wine, cognac and herbs, reduce until the wine is almost gone.
    6. Add the cream and marron coral from the heads and reduce to a coating consistency.
    7. Turn off heat and fold in the marron meat.
    8. Scoop the marron meat, mushrooms and sauce back in the marron shells, top with buttered breadcrumbs and place in a baking dish.
    9. Bake for 5 mins at 180°, serve with rice and salad.