Recipe
Gaggenau appliance:
Preparation time:
40 minutes
Cooking time:
40 minutes
Serves:
4
Ingredients:
Marron
4 Australian marron, 250 g each
25 g butter
Lemon juice
Spinach
500 g spinach leaves
20 ml olive oil
20 g butter
Butternut discs
1 butternut squash
Dash of olive oil
Pinch of salt
Marron bisque
4 marron bodies
30 ml olive oil
30 ml dark soy sauce
‘Garniture aromatique’
1 onion, diced
1 carrot, diced
2 garlic cloves crushed
1 sprig of thyme
1 bay leaf
1 tablespoon of tomato paste
2 tomatoes, diced
Brandy
To finish
1 finger lime
Umibido
4 Marigold flowers
Marron preparation:
1. Bring a large pot of salted water to the boil.
2. Skewer each marron with a 12 cm bamboo skewer to keep the tail straight while cooking. Cook in boiling water for 6–7 minutes.
3. Separate the flesh from the shells carefully. Leave them to cool at room temperature for 10 minutes.
Spinach preparation:
1. Heat a large pan over low heat. Add olive oil and melt butter.
2. Add spinach and cook for 20 seconds to gently heat and soften the leaves, but not wilt.
3. Arrange the leaves on a sheet of paper towel to drain excess butter.
Butternut discs preparation:
1. Preheat your Gaggenau combi-steam oven to Hot Air 85°C + 100% humidity.
2. Peel the butternut squash and cut off the bulb, keeping it for your butternut cream. With a Japanese mandolin, slice 8 sheets of squash, measuring 2 mm thick. Using a 5 cm ring cutter, cut the butternut sheets into discs.
3. Place the 8 discs on a steam tray and cook for 2 minutes.
4. In a saucepan over a low heat, slowly cook the remaining butternut squash with olive oil, salt and a splash of water until very soft. Blitz in a food processor with a teaspoon of butter.
Marron bisque preparation:
1. Heat olive oil in a saucepan and roast the marron shells in the oil for 5 minutes. Add the garniture aromatique. Cook for 10 minutes, stirring often.
2. Add the diced tomatoes and tomato paste. Deglaze with brandy and top up with water to cover the marron shells. Simmer the sauce for 30 minutes over a low heat.
3. Strain the liquid through a fine mesh strainer, e.g. chinois, and adjust final seasoning with dark soy sauce. Be careful not to overpower the bisque with soy as it can become salty.
To finish:
1. On a large tray, start building the open ravioli by layering the spinach on top of 4 discs.
2. Position the remaining 4 discs opposite to the layered discs and cook again in the combi-steam oven for approximately 2 minutes.
3. In a saucepan, warm the butternut puree. In a separate saucepan, melt the butter, add lemon and gently heat the marron for 1 minute. Remove from the saucepanand slice each marron in half widthways.
4. To plate, place a spoonful of the butternut puree in the middle of the plate. Add the first disc with spinach, then add the 2 pieces of marron and cover each with another disc of butternut to create the open ravioli. Sauce with the bisque around the ravioli.
