Spiced Fennel Bisque
Squid Ink Tuille
- Fill a sous vide machine with water and heat to 58C. Preheat oven to 180C.
- Bring a medium saucepan of salted water to the boil. Prepare an ice bath in a medium bowl.
- For the Marron, place the marron into the boiling water and boil for 1 minute. Remove from the water and immediately place into the ice bath.
- When cool, twist the heads away from the tails and cut along either side of the belly. Carefully remove the tail meat in one piece. Remove the digestive tracts and set aside. Reserve the heads and shells for the bisque.
- Meanwhile, place the butter and nori into a saucepan over low heat. Once melted, remove from the heat and set aside to steep for 15 minutes. Strain the butter through a fine sieve and set aside.
- Place the marron tails and nori infused butter into a sous vide bag, vacuum seal and set aside.
- Ten minutes before serving, place the bag of marron into the water bath and cook for 10 minutes. Remove the bag from the water and set aside. Alternatively, place the nori butter into a small saucepan and heat to 85C. Add the marron and move the saucepan on and off the heat to maintain the temperature of the butter at 85C. Cook the marron for 5-6 minutes. Remove from the heat and set aside.
- For the Spiced Fennel Bisque, place a large saucepan over a medium high heat.
- Add the olive oil and when hot, add the chopped marron heads and shells. Fry until shells are orange, fragrant and starting to stick to the base of the pan.
- Add the tomato paste and spices and stir until fragrant, about 1 minute.
- Add the brandy and wine and simmer until liquid has reduced by half. Add the garlic and fennel and stir until fennel has softened slightly, about 5 minutes. Add the chicken stock, bring to a boil then reduce the heat to low and simmer for 30 minutes.
- Pour into a blender and blend until smooth. Return to the saucepan over low heat and simmer for 20 minutes. Remove from the heat and pass through a double muslin lined fine sieve into a bowl.
- Transfer 100ml bisque to the canister of a stick blender. Add 2 teaspoons crème fraiche, 1 teaspoon lemon juice, 1½ teaspoons soy lecithin and a pinch of salt. When ready to serve, blend with a stick blender until foamy. Set aside.
- For the Fennel, place the remaining bisque into a small saucepan. Bring to a simmer and add the fennel. Cook until fennel is tender then transfer to a roasting tray, reserving the bisque.
- Add the butter to the fennel and cook until slightly golden, about 20-25 minutes. Remove from the oven and set aside.
- To the remaining bisque, add the remaining crème fraiche, remaining lemon juice and salt and whisk until smooth. Adjust seasoning to taste. Set aside until ready to serve.
- For the Squid Ink Tuille, place ingredients except oils in the canister of a stick blender and process until fully combined. Slowly add 50ml oil and blend until emulsified.
- Heat a small non-stick frypan over medium heat. Add 1 tablespoon grapeseed oil to the pan and then add 1 tablespoon of the tuille mixture. Cook until mixture stops bubbling and has set. Carefully remove from the pan and place onto paper towel. Repeat with remaining mixture. Set aside to cool then break into shards to serve.
- To serve, place one marron tail into the centre of each plate along with the roasted fennel. Use a stick blender to re-foam the bisque and spoon onto the plates along with the smooth bisque. Top with some caviar, fennel fronds and some Squid Ink Tuille.