Abalone

Name: Abalone (Pea & mint noodle and dashi)
Yield: Makes 4
Ingredients: Peashoots & edible flowers; 2 syringes of pea noodle; 100 ml water; 100 g grated parmesan; 11 g methylcellulose f50; 170 ml water; 200 g frozen peas; 50 ml parmesan water; 10 mint leaves; Kosher salt & pepper; Kosher salt & pepper; 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); 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); 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; 35 mint leaves; 4 abalones; Olive oil; 20 slices raw green asparagus, about; 2 tbsp peas, freshly podded; Peashoots & edible flowers

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

Fish course
Pescatarian

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