Ingredients
1kg salad rose potatoes
3 sticks celery, with leaves attached
½ red onion, thinly sliced
½ cup brazil nuts, toasted and roughly chopped
½ cup buttermilk
1 bunch chives, finely sliced
1 bunch tarragon, finely chopped
½ bunch parsley, finely chopped
2 cloves garlic, minced
3 lemons, plus extra lemon wedges, to serve
2 anchovy fillets, finely chopped
½ cup mayonnaise
Sea-salt flakes and freshly ground black pepper
4 large marron (crayfish)
Micro herbs, to garnish
Method
-
Place potatoes in a large saucepan of cold, salted water. Bring to a simmer over a medium heat. Cook for 20 minutes or until tender. Drain well and set aside to cool. Cut into small
chunks and transfer to a large bowl. -
Remove celery leaves and set aside. Thinly slice celery sticks and add to potato with onion and brazil nuts.
-
Combine buttermilk, herbs, garlic, finely grated zest of 2 lemons, anchovies and mayonnaise in a blender and puree until very smooth. Season.
-
Bring a large saucepan of water to the boil over a high heat. Chop remaining lemon and add to saucepan with juice of the zested lemons (see Cook’s tips). Season generously with sea-salt flakes. Add marron and cook for 8 minutes or until shells are bright red and meat is cooked. Scoop out and refresh in iced water. Remove tail from the head portion of marron. Using a sharp pair of scissors, cut the shell away from the underside of the tail. Cut marron meat into thick slices.
-
Add buttermilk dressing to potato mixture. Toss to combine. Pile onto a serving platter. Top with torn celery leaves, marron and micro herbs. Serve with extra lemon wedges.
COOK’S TIPS
- Salad rose potatoes are a red-skinned variety with a slightly sweet flesh. You
could also use red delights. - Adding lemon while cooking the marron will help produce an even colouring during cooking.
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