Australian Natural Health Magazine - Nourish

Ingredients:

• 6 x 150g live marron
• Salt
• Extra virgin olive oil

For the herb butter

• 250g cultured butter, soft atroom temperature
• 1 tsp salt
• *2 tsp Garum di Tonno
• 1 bunch French tarragon, finely chopped
• 1 bunch chervil, finely chopped
• 1 eschalot, finely chopped
• ½ bunch parsley, finely chopped
• 1 clove garlic, minced 
• Grated zest from 1 lemon

Combine all ingredients in a bowl and whip using a wooden spoon. Once combined place onto baking paper and form into a log, wrap in cling film, refrigerate until set.

To serve

• 1 bunch plain rocket, washed and chopped
• 6 lemon wedges herb butter cut into 12 thin rounds

Cut live marron in half from top to bottom.

Heat barbecue until medium hot, brush marron flesh with a little oil and some salt and grill on flesh side for 2 mins, avoiding any flames onto the flesh.

Turn marron over and continue to cook for another 3 mins, transfer to a tray flesh side up, and place 2 slices butter onto each marron. Heat an electric grill. Place rocket leaves onto a large platter or 6 main plates. Place marron under grill until half melted and place 2 marron halves onto the rocket and serve with lemon wedges.

* Garum di Tonno is an Italian fermented fish sauce available online from lario.com.au