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.
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.
Blanch the baby onions in the boiling salted water for 2 minutes. Meanwhile,
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.
Put the boiling broth into a cast-iron teapot or similar vessel and serve the abalone to your guests. Pour approximately
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