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Poach the marron in boiling water for 1 minute. Remove tails from heads and using scissors, cut out the tail meat and reserve.
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Place marron heads and tail shells into the oven and cook until roasted and the colour has changed to red.
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Heat the sunflower oil in a saucepan then add half the onion, fennel and celery and fry gently. Add the marron heads and fry for a few minutes, then add the Pernod and cook until reduced by half. Add 1L of fish stock, the tomato passata and a pinch of saffron. Bring to the boil then simmer for 20 minutes.
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Cook the pasta following the instructions on the packet.
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Strain the marron broth through a colander – use a ladle to press the shells down to extract the most flavour possible - then strain again through a fine sieve.
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Heat the broth to a simmer and add the marron tail meat, cooked risoni, tomatoes and the remaining onion, fennel and celery.
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Once the marron is cooked add the chopped dill, lemon juice and zest.
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Serve garnished with dill sprigs