Abalone

Name: Abalone (Pea & mint noodle and dashi)
Yield: Makes 4
Ingredients: 100 ml water; 2 syringes of pea noodle; Peashoots & edible flowers; Olive oil; 4 abalones; 2 tbsp peas, freshly podded; 20 slices raw green asparagus, about; 170 ml water; 200 g frozen peas; 11 g methylcellulose f50; 50 ml parmesan water; 10 mint leaves; 100 g grated parmesan; 30 g kombu rishiri kombu or ma-kombu (rinse in water, pat dry to remove white dust) 1.8 L volvic water (low in calcium); 50 g bonito flakes; 3 crushed lemongrass; Kosher salt & pepper; 35 mint leaves

Pea & mint noodle and dashi

Preparation info

Makes
4

Difficulty
Medium

Appears in

Pied à Terre

By Asimakis Chaniotis and David Moore

Published 2021

About

Ingredients

Parmesan water

100 g grated parmesan
100 ml water

Method

Parmesan water

Mix and heat to 80 C. Remove from heat and cover with cling film. Keep warm for 30 mins before passing liquid through a muslin cloth. Discard parmesan and keep the water.

Pea and mint noodle

Mix water and methylcellulose (both at room temperature) with a hand blender to create a smooth thi

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Part of

Recipes from Pied à Terre

Main courses: fish

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