Redclaw (or Marron) with a garlic dill glaze and watercress cream

(0)

Cooking difficulty: Medium

Serves: 6

Preparation: 10 mins

Cooking: 8 mins

Tips for serving seafood cold

If the seafood is to be served cold, it should be covered to retain moisture and flavour and then placed in a chiller for an hour or even overnight.
Tips for seasoning

The seafood can be lightly seasoned with herbs, salt and pepper, sprinkled with lemon juice or white wine and dotted with butter or basted with oil. Low-salt soy sauce and coriander can also be used.
Tips for shallow frying

If flour is the only coating used, apply it immediately prior to cooking.

Prevent sticking by ensuring that the oil is hot before adding the seafood. But make sure the oil is not so hot that it smokes (unless preparing a Cajun-style "blackened" fish).
Tips for seafood batter

A chilled batter may produce a crisper coating. A light tempura batter and beer batter are particularly suited to seafood.
Tips for Steaming

Seafood can be steamed over plain water, but a concentrated stock flavoured with vegetables, herbs or citrus, for example, will impart a subtle flavour.

Ingredients

12 redclaw

Clarified butter, for brushing

2 cloves garlic

6 sprigs dill

Iceberg lettuce and watercress

1 egg

1 egg yolk

2 tablespoons white vinegar

2 cups oil

1 tablespoon hot mustard

¼ bunch watercress

Pepper and sea salt to taste

Turn each redclaw on its back and cut in half (if live, refrigerate first until immobile).

Place on an oven tray and brush with butter and finely chopped garlic and dill.

Grill shell side up for 2 minutes, then turn and cook flesh side up for 1 minute.

Alternatively, bake at 200°C for 5 minutes, flesh side up.

Blend egg, egg yolk, vinegar and mustard.

With blender running, add oil slowly, followed by the watercress.

Season to taste.

Serve redclaw on top of iceberg lettuce, drizzle with the watercress cream and garnish with extra watercress.

Source: Australian Seafood Users Manual