Recipes

Redclaw (or Marron) with a garlic dill glaze and watercress cream (Serves 6)

	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

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.