A recipe from Chef Santi to celebrate Chardonnay Day
Create a Voyager dining experience at home to celebrate International Chardonnay Day with a recipe shared by Chef Santi. Matched to our 2017 Chardonnay, this textural dish uses delicate marron sourced from nearby Pemberton. However, you can substitute marron with your own locally sourced lobster, bugs or large prawns. Enjoy!
MARRON, CELERIAC & MACADAMIA
4 x 200-250g live Marron (or lobster, Balmain Bugs, or even large prawns)
- 100ml seafood stock
- 15g brown sugar
- 20g white miso
- 20g rice vinegar
- 10g Mirin
- 120g celeriac
- 12g salt
- 50g marron meat from claws and trimmings
- 20g mayonnaise
- 5g Dijon mustard
- 1 tsp finely chopped parsley
- 1 fingerlime scraped, seeds removed
- 60g roasted macadamia
- 40g raw macadamia
- 250g Grapeseed oil
- 25g white miso
- 1 egg yolk
- 10g light soy sauce
For the marron
- Set your oven to steam or put a large pot filled with water on to boil.
- Steam the marrons (or your substitute) for 4 minutes (or place in boiling water). Remove and place in iced water straightaway to chill.
- Remove the shells keeping the tail and claws meat separate.
For the BBQ glaze
- Place all ingredients in a saucepan and reduce until a syrup consistency.
- Remove from the heat and refrigerate until use.
For the celeriac remoulade
- With a mandoline slice the celeriac to about 2mm thick
- Place the sliced celeriac on a chopping board and with a sharp knife slice it very thin.
- Place the celeriac in a non reactive bowl and sprinkle with salt. Rest for 1 hour in a cold place.
- Squeeze the celeriac to remove all the water excess and pat dry.
- Combine with rest of ingredients and keep refrigerated until use
For the macadamia emulsion
- Place both macadamias in a food processor and blend at high speed for 2 minutes to elaborate a toasted macadamia oil.
- Strain trough a fine sieve
- In a non reactive bowl place the miso, yolk and soy sauce. Combine with a whisk until a smooth paste is formed.
- Slowly add the 250ml grapeseed oil whisking continuingly to create and emulsion like a mayonnaise like texture.
- Keep refrigerated until use
Finishing and plating
- Heat a pan with a tablespoon of butter and grill the marron tail on both sides.
- Add the BBQ sauce and baste with a spoon until the marron is glazed and glossy.
- Place the celeriac remoulade on a side of a plate and place the warm marron on top.
- Pipe a dot of macadamia emulsion beside the marron
Serve warm alongside a glass of 2017 Chardonnay