INGREDIENTS

INSTRUCTIONS

Immerse the marrons in salted boiling water for 1 1/2 minutes.  Refresh
in iced water.  Remove the shell from the marron and the intestinal
cord. Crack the  claws and remove the flesh. Be very careful not to
break it.  Pre-heat oven to 210c.  Wash and clean the heads carefully.
Shorten them by trimming with  sharp kitchen scissors. Put the heads
aside for garnishing the dish.  Segment the lemon, grapefruit and
orange removing all the pips and  white pith. Bring the vegetable stock
to the boil and add the  segments. Cook for 5 minutes. Place this
mixture in a blender and  blend at high speed for 30 seconds. Add the
chilled diced butter and  blend into a smooth sauce.  Check the
seasoning and add salt and pepper to taste. Keep aside in a  warm
place. Be careful that the sauce does not get hot (above 55c)
otherwise it will separate.  Top and tail the stringless green beans.
Blanch in boiling salted  water and refresh in iced water.  Peel the
baby carrots. Blanch in boiling salted water and refresh in  iced
water.  Season the marron with salt and pepper. Heat a fry pan and add
the  olive oil and seal the marron tails.  Put into a pre-heated oven
for 5 minutes. Remove from the oven and  add the claws to the pan and
let it rest for 4 minutes.  Cook the fresh fettuccine in boiling salted
water, until al dente.  Drain well. Toss with a dob of butter, a pinch
of salt, a crank of  black pepper.  Heat the beans and baby carrots in
2 tablespoons of water and a little  fresh butter.  To Serve: Roll some
fettuccine onto a long roasting fork and place it  in the centre of a
hot plate.  With a sharp knife slice the marron tail into 4 pieces
lengthways.  Arrange the slices on top of the bed of fettuccine keeping
the shape  of the tail.  Place the carrots and beans decoratively on
either side of the marron  tail.  Put the head at the top of the plate
and the claws at the bottom of  the plate.  Emulsify the sauce with a
bamix blender and spoon over the tail and  fettuccine.  Garnish with
sprigs of chervil or dill and finely sliced chives.  Serve immediately.
Converted by MC_Buster.  Per serving: 272 Calories (kcal); 25g Total
Fat; (80% calories from  fat); 2g Protein; 12g Carbohydrate; 55mg
Cholesterol; 182mg Sodium  Food Exchanges: 0 Grain(Starch); 0 Lean
Meat; 1/2 Vegetable; 1/2  Fruit; 5 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 440
Calories From Fat: 188
Total Fat: 21.4g
Cholesterol: 53.8mg
Sodium: 30.1mg
Potassium: 386.8mg
Carbohydrates: 56.3g
Fiber: 4.2g
Sugar: 12.1g
Protein: 8g