Roasted Greenlip Abalone, Heirloom Cucumbers, Barletta Onions, Seaweed

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Preparation info

  • Difficulty

    Medium

  • Serves /

    8

Appears in

Organum

By Peter Gilmore

Published 2014

  • About

Greenlip abalone are sourced by divers in the southern waters of Australia. The secret to their tenderness in this recipe is to allow them to go through rigor mortis for 24 hours in the refrigerator before steaming them for 10 hours. They are then briefly roasted in clarified butter until they turn golden brown.

To Finish

  • 50 g ( oz) clarified butter
  • 100 g ( oz) unsalted butter
  • 100 ml ( fl oz) chicken stock
  • fine sea salt
  • 50 g ( oz) unsalted butter, extra, melted

Put a large saucepan of salted water over high heat and bring to the boil.

Open the cryovac bag and remove the abalone, discarding the stock. Cut each abalone into 8 pieces. Melt the clarified butter in a large non-stick frying pan over high heat. Pan roast the abalone pieces until golden brown. Remove from the heat, place on a tray lined with silicone paper and keep warm.

Reheat 800 ml (28 fl oz) of the reserved light shiitake, wakame and anchovy broth.

Put 50 g ( oz) of the unsalted butter with the chicken stock in a large saucepan over high heat. Add the cucumber halves and sauté for about 1 minute. Turn off the heat, season with sea salt and keep warm.

Blanch the baby onions in the boiling salted water for 2 minutes. Meanwhile, reheat the pan-roasted abalone in a 200°C (400°F/Gas 6) oven for 1 minute. Quickly heat a medium saucepan containing the remaining unsalted butter, add the golden orach and sauté for 30 seconds, then add the torn nori. Toss together for 10 seconds. Season with sea salt and drain on a clean tea towel (dish towel).

In the last 5 seconds of the onion cooking time, add the bean blossoms and agretti sprigs then drain the vegetables and agretti on a clean tea towel and brush with the extra melted unsalted butter. Lightly season with sea salt.

To Plate

Place 4 pieces of the roasted abalone in the centre of each warmed serving bowl. Add an equal quantity of sautéed baby cucumbers to each bowl. Divide half the golden orach and nori mixture between the bowls. Place another 4 pieces of pan-roasted abalone on top. Add the rest of the golden orach and nori mixture. Garnish with an equal amount of baby onions, agretti sprigs and bean blossoms.

Put the boiling broth into a cast-iron teapot or similar vessel and serve the abalone to your guests. Pour approximately 100 ml ( fl oz) of the broth over each dish, at the table.

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