Pan Roasted Line Fish with Fresh water marron and Vanilla butter sauce


  • Fresh water marron
    • 3 marrons
    • 500ml water
    • 1 stalk celery
    • 1 chopped leek
    • Salt
  • Vanilla butter sauce
    • 1 small leek, chopped
    • 1 tbsp olive oil
    • 1 small onion, chopped
    • ¼ cup brandy
    • 2 vanilla pods
    • ½ cup white wine
    • ¾ cup fish stock
    • Fresh water marron heads and claws
    • ½ cup light cream
    • 100g unsalted butter
  • Linefish.
    • 2 x 200g portions
    • 50g unsalted butter
    • 2 tbsp olive oil
    • Salt and pepper


  1. Marron
    1. Add water in a pot add celery, leeks and salt.
    2. And heat up, bring it to a simmer, then add the marron.
    3. Cook for 3 minutes, remove from the pot and shock in ice water.
    4. Remove from the water and remove the heads and the shells.
    5. Keep aside.
  2. Vanilla butter sauce.
    1. Add a small knob of butter to a sauce pan, followed by olive oil. Heat this up slowly, then add the leeks, onion and cook until the onions become translucent.
    2. Add the chopped up marron shells and fry over medium heat.
    3. Add the brandy and burn off the alcohol. Then add the wine and reduce it down to half the volume.
    4. Add the fish stock and reduce by half.
    5. Then add the cream and cook for two minutes longer.
    6. Strain this mixture through a fine sieve. Put the sauce back into a pot, add the vanilla and the butter and heat through.
    7. Season with salt.
  3. Line fish:
    1. Season the fish with salt and pepper.
    2. Pan fry on medium heat until browned and drizzle with lemon juice.
    3. Place the fish and the marron in an oven pre heated to 200 degrees Celsius for 3 minutes.