Perfect Pairings: Marron + Margaret River SBS

Indulge in a South West delicacy with this delicious marron recipe paired with a crisp white from our winemaker, Damon.

Endemic to the South West of WA, these distinctive freshwater crayfish are appreciated for their sweet, delicate flavour. The tradition of fishing for marron has long been a part of WA culture and can only be legally caught during a brief season each year, typically between early January and February.

"With this dish I prefer a light crisp white, try our Sauvignon Blanc Semillon. It's fresh and lively and goes well with the aromatic lemongrass in the dish."

Marron steamed with Thai broth

Ingredients

6 good size local marron still alive
2 Shallots
3 sticks of lemongrass
5 cm ginger
2 cloves garlic
2 red chillies
1/2 bunch fresh coriander
1 bunch of spring onions
2 litres of fish stock
Peanut oil
Fish sauce
3 limes
Coconut sugar
Handful of bean sprouts

METHOD 

1. Place marron in fridge for a day to make them sleepy
2. Peel and dice shallots and lemongrass
3. Peel and grate ginger and garlic
4. Dice chilli
5. Trim and shred spring onions
6. Gently cook the shallots in the peanut oil till see through
7. Add lemongrass ginger and garlic and fry for a minute
8. Add stock and chilli and splash of fish sauce and a little coconut sugar squeeze in lime juice
9. Taste and adjust balance of sweet sour and salty
10. Place marron tails in the shell into a colander or steamer over the stock and steam until flesh is white and tender and just cooked
11. Peel out tails and serve in a bowl with some of the stock and garnish with coriander and beansprouts

Photo credit: Russell Ord for Yeti Australia at Flying Fish Cove Winery in the Margaret River.