Grilled Marron with Mornay and Coral Sauce from Omnia

A signature Omnia dish, this grilled marron is elevated with a rich Mornay and delicate coral sauce - a perfect balance of elegance and indulgence.

Marron

Method:

· Cut the marron in half, scoop out the coral immediately, and clean the head thoroughly. Remove the digestive tract from the tail.

· Freeze cut side down on a gastro tray lined with Chux wipes. Rinse the coral lightly in ice water to remove any dirt, then portion into small bags (enough for 5–10 portions) and store.

Coral Sauce

· 1 part marron coral

· 1 part butter

· Salt, lemon juice, and parsley

Method:

· Gently cook all ingredients in a small saucepan to order. Spoon into the marron head before serving.

Sauce Mornay

· 30 g butter

· 100 g white onion

· 500 g Gruyère

· 165 g white wine

· 1060 g heavy cream

· 2 egg yolks

· 2 whole eggs

· 1 pinch xanthan gum

Method:

· Sweat the onions in butter, then add thyme and white wine.

· Reduce the wine to a sec (almost dry). Add the cream and Gruyère (wrapped in cheesecloth) and steep on very low heat for 35 minutes.

· Temper the egg yolks with the sauce, then return to heat and cook gently for 15 minutes to thicken.

· Strain and press through cheesecloth. Put the sauce into a whipped cream canister and use two gas cartridges to make it fluffy and easy to pour. (Or whisk by hand or an electric beater)

To serve:

· Place marron cut side up in a roasting tray with a foil rig to keep it flat. Apply cheese sauce from the siphon onto the marron tail. Roast in the Josper (or on the grill setting under a hot oven broiler) until cooked and the sauce has caramelised.

· Spoon over the coral sauce and serve on the main plate with Parker House rolls and fresh lemon.

Omnia

625 Chapel Street, South Yarra