Recipe: Attica's Marron with Champagne Finger Lime Sauce

This one started at home. Ben had been loosely inspired by a special occasion dish from Kylie's childhood, white fish in a sparkling wine sauce. He took that idea and ran with it. The result was marron with a Champagne finger lime sauce, first served at a dinner party in our mid-century Melbourne home and then, almost inevitably, refined and developed over months, and added to the menu at Attica.

It was on the menu for nearly two years. We served it with fried bread to mop up the rich sauce, speckled with the bright acid pop of the finger limes. People still ask about it, and now it is yours.

A note on marron: a freshwater crayfish native to Western Australia and one of the largest freshwater crustaceans in the world. Order from a good fishmonger at least a week in advance. If you cannot find them, white-fleshed fish, crayfish, rock lobster or prawns all work well. Whatever you choose, buy from the green list on the Australian Marine Council's 'Good Fish' guide.

For the Stock 

 175g leek, green top and roots removed, and white part finely shredded 
½ large onion, peeled and finely sliced 
20g olive oil 
175g white button mushroom, finely sliced 
500ml white wine 
500ml water 

For the sauce 

75g butter 
150g shallot, peeled and finely shredded 
250g button mushroom, finely sliced
1 x 750ml bottle champagne or good quality sparkling wine
450ml of the above stock 
Salt and freshly ground white pepper to taste
A pinch of sugar
500ml cream

To finish 

 175g butter 
A few drops of olive oil
A squeeze of lemon 
2 tbsp chives, finely sliced
2 tbsp Champagne finger lime pearls (or other finger limes)

1.     Begin with the stock. Sweat leek and onion in oil until tender, add the button mushroom and sweat for 2 minutes. Add white wine and water and simmer for 25 minutes, then strain. This should make about 1 litre of stock.

2.    Measure 450mls of the above stock and set aside. Freeze the remainder for later use.

3.    Next begin the sauce. Melt butter in medium saucepan and sweat shallot until sweet and translucent. Add button mushrooms and sweat for 2 minutes.
Add 450mls of the stock, one 750ml bottle of champagne, and a small pinch salt and white pepper. Simmer gently until reduced to 450mls.

4.    Strain sauce mixture, then add back to a clean saucepan, adding the cream. Bring to a simmer and reduce to 750mls, then season with salt, sugar and white pepper.

5.    When nearly ready to serve, finish the sauce by bringing to a simmer, then remove from the heat and whisk in the cold butter to the hot sauce, stirring until it melts and is emulsified. Keep warm until marron is cooked.

6.    Dispatch marron- I follow RSPCA guidelines. To remove the shell, blanch marron for 10 seconds in boiling water, then snip the belly ribs with scissors and separate meat from shell. Halve marron tails, and steam gently for 3-4 minutes or until cooked through. Season with salt and add a few drops of olive oil and lemon.

7.     Reheat sauce, add chives and finger lime, then serve immediately over the marron. This makes plenty of sauce, so don’t be stingy!