Main · Season 11

Marron, Fennel, Bisque and Caviar

Name: Marron, Fennel, Bisque and Caviar
Ingredients: 4 marron; 150g butter; 1 sheet nori; reserved heads and shells from marron, finely chopped; 2 tbsp olive oil; 30g tomato paste; 3 cardamom pods; 1 star anise; 1 cinnamon quill, halved; 50ml brandy; 150ml chardonnay; 1 large clove garlic; 1 small fennel bulb, diced; 1L chicken stock; 3 tsp crème fraiche; 1 tsp salt; 2 baby fennel bulbs, quartered; 2 tbsp butter; reserved bisque; salt and pepper; 205ml boiling water; 25g plain flour; 2 tsp squid ink; 50ml olive oil; salt; 4-6 tbsp grapeseed oil; caviar and fennel fronds, to serve

Tessa Boersma

Contestant · 23 Jul 2019

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Components

Ingredients

Season

Ingredients

Marron

4marron

150gbutter

1sheet nori

Spiced Fennel Bisque

reserved heads and shells from marron, finely chopped

2 tbspolive oil

30gtomato paste

3cardamom pods

1star anise

1cinnamon quill, halved

50mlbrandy

150mlchardonnay

1 largeclove garlic

1small fennel bulb, diced

1Lchicken stock

3 tspcrème fraiche

1 tspsalt

Roasted Fennel

2baby fennel bulbs, quartered

2 tbspbutter

reserved bisque

salt and pepper

Squid Ink Tuille

205mlboiling water

25gplain flour

2 tspsquid ink

50mlolive oil

salt

4-6 tbspgrapeseed oil

caviar and fennel fronds, to serve

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

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Tagged

EntréeBrunch

Recipe by Tessa Boersma, Season 11. Originally published by Network 10 on 23 Jul 2019.

Original on 10 Play ↗