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Redclaw (or Marron) with a garlic dill glaze and watercress
cream (Serves 6)
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Ingredients:
12 redclaw
clarified butter, for brushing
2 cloves garlic
6 sprigs dill
For serving:
iceberg lettuce and watercress
Watercress cream:
1 egg
1 egg yolk
2 tablespoons white vinegar
2 cups oil
1 tablespoon hot mustard
¼ bunch watercress
pepper and sea salt to taste
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Method:
Turn each redclaw on its back and cut in half (if live, refrigerate
first until immobile).
Place on an oven tray and brush with butter and finely chopped
garlic and dill.
Grill shell side up for 2 minutes, then turn and cook flesh side
up for 1 minute.
Alternatively, bake at 200°C for 5 minutes, flesh side up.
Watercress cream
Blend egg, egg yolk, vinegar and mustard.
With blender running, add oil slowly, followed by the watercress.
Season to taste.
Serve redclaw on top of iceberg lettuce, drizzle with the watercress
cream and garnish with extra watercress.
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