Paperbark marron with apple, fennel and seaweed slaw

This recipe features marron, a highly prized freshwater crayfish native to Western Australia. With a similar flavour profile to lobster and prawns, marron is best enjoyed barbecued, grilled or poached and be sourced from your local fishmonger.

Credit: Jiwon Kim

• serves

  4

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Mid

Stream free On Demand

Under the Influence

Watch the full episode here

G

Watch the full episode here

G

Ingredients

• paperbark, soaked to soften
• 1 sheet dried kombu, soaked in water to soften
• 4 green marron, 150 g – 200 g each, blanched & iced (see Note)
• olive oil, for drizzling
• salt and black pepper
• 2 – 3 tbsp wattleseed miso glaze (see below)

For the miso glaze

• 4 tbsp wattleseed miso (see Note)
• 2 tbsp honey
• 2 tsp soy sauce

For the slaw 

• ¼ white cabbage
• ½ fennel bulb
• 1 Granny Smith apple
• 1 nori sheet

For the dressing 

• 75 ml extra virgin olive oil
• 75 ml apple cider vinegar
• 2 tbsp orange juice
• 1 tsp honey mustard
• pinch of salt
• pinch of dulse seaweed powder

Chilling time: 30 minutes 

Instructions

1. To make the miso glaze, place all ingredients into a small saucepan, whisk to combine over low heat until slightly thickened. Remove from the heat. Heat a BBQ or chargrill pan over medium-high heat.

2. Once the paperbark is pliable, place onto a baking tray and lay a piece of soaked kombu on top. Shell the marron. If you like, reserve the marron shells to make a homemade seafood stock for another use! Drizzle the marron with oil and season with a generous pinch of salt and pepper. Brush with the miso glaze, then wrap with the kombu and paperbark to form a sealed parcel.

3. Place the marron parcel on the barbecue (or chargrill pan) and cover with the hood (or an upturned roasting tin) and cook for 5 – 10 minutes, or until the marron is tender.

4. While the marron is cooking, combine the ingredients for the slaw dressing in a jar. Close and shake well to emulsify and set aside. Thinly slice the cabbage and fennel. Slice the apple and nori sheets into thin matchsticks. Combine the cabbage, fennel, apple and nori a large bowl and toss gently to combine.

5. Just before serving, dress the cabbage slaw well with the prepared dressing. Transfer the miso glazed marron to serving plates and serve with the cabbage salad.

Notes 

• If using live marron, put to sleep in the freezer. Once asleep, prepare a boiling saucepan of water an blanch the marron for 90 seconds, then transfer to a prepared ice bath to chill.
• To make the wattleseed miso, combine red miso paste with some ground wattleseed and bush tomato.

Photography by Jiwon Kim.

Want more from The Cook Up?

• Stream free here at SBS On Demand

• Get the show recipes, articles and more here

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Under the Influence

Watch the full episode here

G

Watch the full episode here

G