Marron/fermented cucumber/pil pil

Marron/fermented cucumber/pil pil

By
From
Igni
Serves
4
Photographer
Julian Kingma

Like most of the food at IGNI, this is a combination of three relatively simple things brought together on the plate. The pil pil delivers an amazing, rich flavour but can be made with very little effort, the marron are a go-to ingredient for us as they react incredibly well to the fire, while the fermented cucumbers are something I always have around– they have a lovely lactic, salty-sweet balance, a nice crunch and pack enough flavour to stand on their own as a snack.

Ingredients

Quantity Ingredient
4 x 250g marron
100g clarified butter

fermented cucumber

Quantity Ingredient
60g rock salt
2 garlic cloves, sliced
1/2 bunch dill, roughly torn
10 baby cucumbers, washed

pil pil

Quantity Ingredient
1.5kg snapper bones, cleansed and dried
500g butter, diced
500ml fish stock
salt

Method

  1. For the fermented cucumber, dissolve the rock salt in 2 litres (68 floz/8 cups) of water in a very clean bucket or container. Add another 6 litres (204 floz/24 cups) of water, stir well and leave to come to room temperature, then add the garlic, dill and cucumbers and cover with muslin. Leave to ferment at room temperature for 6–12 days.

    For the marron, bring a large pot of water to the boil, place the marron in the water and leave for 10 seconds or until the shell begins to turn red. Remove from the pan and plunge straight into a bowl of iced water. Remove the head from the tail by twisting the two in opposite directions. Using scissors, cut along the underside of the tail, carefully peeling the shell away from the meat. Brush with the clarified butter.

    Preheat the oven to 140ºC (275ºF/Gas 1). To make the pil pil, arrange the snapper bones on a tray with the butter and roast for 90 minutes. Pass the melted butter through a fine sieve, discarding the fish bones, and add to a heavy-based saucepan together with an equal amount of fish stock. Cook for 15–20 minutes over a low heat until the mixture emulsifies, then pass through a fine sieve and season with salt. Keep warm.

    Place the marron onto a grill over a fruit wood fire and gently roll around until the flesh starts to set. Remove from the heat and carve. Serve with the pil pil and cucumbers, sliced into quarters lengthways.
Tags:
igni
aaron turner
loam
melbourne
australian cooking
woodfire grill
geelong
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again