“We loved the red claw dish at Boucher in Brisbane. Please ask the kitchen if they’ll share their recipe.”
Lorna Ashford, Middle Park, Vic
REQUEST A RECIPE
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Ingredients
Croquettes
Brandade
Orange caramel
Method
Main
1.Kill marron humanely, then, in a large saucepan of boiling water, cook until red (5-7 minutes). Remove and submerge in iced water to stop the cooking process. Drain, separate heads from bodies (reserve claws, discard heads). Using scissors, cut the underside of the tail and pull out the meat. Crack claws with the back of a knife and gently bend the claw backwards to release the meat. Refrigerate meat until required.
2.For croquettes, preheat oven to 180C. Bake whole potatoes on a baking tray lined with baking paper until tender (50 minutes 1 hour), cool slightly (15-20 minutes), then halve, scoop out flesh (discard skins) and pass through a ricer or sieve. Mix in egg yolks one at a time, then gradually stir in parmesan. Mould tablespoonfuls of mixture into ovals, place on a tray and refrigerate to set (1 hour).
3.For the brandade, drain the salt cod, discarding liquid. Heat the milk in a saucepan over low heat, add salt cod and poach until tender (8-10 minutes), drain and discard milk. Flake fish (discard bones and skin) and set aside. Meanwhile, bring potato to the boil in a saucepan of cold, salted water over high heat. Cook until just tender when pierced with a knife (12-15 minutes), turn off heat and drain. Return potato to pan over heat, cover with lid and shake to soften edges and break up, then gradually beat in half the butter with a wooden spoon until smooth. Set aside. Heat remaining butter in a medium saucepan over medium-high heat, add shallot, garlic and chilli and cook, stirring occasionally, until tender (4-6 minutes). Add cod and cream, then mashed potato and mix until smooth and season to taste. Keep warm.
4.Meanwhile, for orange caramel, heat a large frying pan over medium-high heat, add caster sugar and swirl pan occasionally until sugar melts and forms a caramel (7-8 minutes). Add orange juice, cider vinegar and a pinch of salt (be careful, hot caramel will spit), stir to dissolve, then keep warm.
5.To finish croquettes, place flour, egg and breadcrumbs in separate bowls, coat croquettes first in flour, then egg, then breadcrumbs, and then a second time in egg and breadcrumbs, shaking off excess in between. Heat vegetable oil in a saucepan over high heat to 180C, deep-fry croquettes in batches until golden and cooked through (3-4 minutes; be careful, hot oil will spit). Drain on paper towels, season with sea salt flakes and keep warm.
6.To serve, spread brandade on plates, top with marron and croquettes, drizzle with caramel, scatter with micro-parsley and serve hot.
Note Start this recipe two days ahead to soak the salt cod. Red claw marrons are available from select fishmongers.
Notes
