Abalone Bliss

Name: Abalone Bliss
Cuisine: France
Ingredients: Unbleached all-purpose flour; Pepper from the mill; Salt; 1 teaspoon water; ¼ cup clarified butter or unsaturated oil of your choice; 1 cup fresh bread crumbs; 6 tablespoons chopped cooked Dungeness backfin crabmeat; 12 slices abalone, trimmed of connective tissues and pounded; 2 lemons, cut into 6 wedges and seeded; 2 limes, cut into 6 wedges and seeded; 3 tablespoons Noisette Butter; ¼ cup clarified butter or unsaturated oil of your choice; 1 large egg; 1 teaspoon pure olive oil

Preparation info

FFR—
6
luncheon main-course servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Serve this delicate preparation with a light salad for a luxurious lunch. Overcooking means losing the shellfish, so be fast ... a large buffet-size electric frying pan set at 350°F gives the very best results. Also, go for broke with the butter, since abalone is so rare—and be a Spartan again the next day.

Ingredients

1 large egg
1 teaspoon pure olive oil
1 teaspoon water<

Europe
France
Main course
Lunch

Method

Beat the egg with the oil and water and a dash each of salt and pepper to obtain an anglaise. Sift a spray of flour on a sheet of parchment paper. Put six slices of the abalone on the paper and brush a ⅓-inch-wide band of anglaise on its edge. Place 1 tablespoon of the crab (no more or the taste of crabmeat will overpower that of the abalone) in the center of each slice. Top with a second slice