Western Australian Marron Rolls

Western Australian Marron Rolls

A Western Australian twist on the classic American lobster roll, featuring fresh marron in a creamy, slightly spicy sauce inside buttery toasted brioche rolls.

Ingredients (Serves 2)

For the Marron

●      4 fresh Marron

●      1 tbsp salt (for boiling water)

For the Marron Salad

●      1 celery stalk, finely diced

●      1 tbsp fresh dill, finely chopped (plus extra for garnish)

●      1 tbsp Japanese Kewpie mayonnaise

●      1 tsp Sriracha (adjust to taste)

●      ½ tsp salt

●      ½ tsp cracked black pepper

For the Rolls

●      2 brioche hot dog rolls

●      2 tbsp butter

Instructions

1. Prepare the Marron

○      Bring a large pot of salted water to a boil.

○      Add the marron and cook for 5-6 minutes, until they turn bright red.

○      Remove and place in ice water to stop cooking.

2. Extract the Marron Meat

○      Once cooled, use scissors to cut along the tail shell and remove the meat.

○      Dice the meat into bite-sized pieces and set aside in the fridge to cool completely.

3. Make the Marron Salad

○      In a bowl, combine the diced marron, celery, dill, mayonnaise, sriracha, salt, and cracked black pepper.

○      Mix gently until well coated.

○      Return to the fridge to chill while preparing the rolls.

4. Toast the Brioche Rolls

○      Heat a pan over medium heat and melt the butter.

○      Slice the brioche rolls open and toast the inside until golden brown.

○      Optionally, toast the sides for extra crispness.

5. Assemble & Serve

○      Spoon the chilled marron salad into the toasted brioche rolls.

○      Garnish with extra fresh dill.

○      Serve immediately and enjoy!

Pro Tip:

For an extra layer of flavor, grill the marron instead of boiling them, then toss the meat in melted butter before mixing it into the salad.

Enjoy your West Australian Marron Rolls – a true taste of Western Australia’s best seafood.