Slow Cooked Abalone
with Ginger, Lemongrass and Cream
Ingredients (4 servings):
- 4 pieces [compan] Australian Frozen Greenlip Abalone, defrosted in the refrigerator overnight
- 1 tablespoon of olive oil
- 1/2 table spoon of butter
- 1 cloves of garlic, peeled and finely sliced
- 15g of fresh ginger, finely sliced
- 5cm piece of lemongrass, finely sliced
- 1 spring onion bulbs finely chopped
- 2 tablespoons of good quality white wine or sake
- 1/4 cup of cooking cream
- Freshly ground black pepper
- Coriander to garnish
- Heat the olive oil and butter in a large non-stick pan (with a lid) over a medium heat.
- Add the garlic, ginger, lemongrass and spring onions and cook for 2 minutes.
- Reduce the heat and add the abalone in shell (meat side down) and cover with lid.
- Keep the heat low and cook for 20 minutes.
- The abalone will release juices into the pan. Continue cooking until these juices reduce to a strong concentrated stock.
- Once the abalone is cooked remove it from pan. Save the stock mixture for the sauce.
- Gently remove the abalone meat and gut from shell. Wash the shells and set aside for later.
- Remove the gut/gonad (the green or white portion of the gut) and the mouth from the meat, discarding the mouth and reserving 1 gut for the sauce.
- For the sauce add the reserved abalone gut to the pan containing the reserved stock mixture. Place over a medium heat, stirring to combine.
- Add the white wine, using a wooden spoon to break up the abalone guts to help flavour the sauce.
- Allow sauce to simmer for 30 seconds and reduce slightly. Strain sauce through a fine sieve.
- Add cream, stirring to combine for 30 seconds.
- Evenly slice the cooked abalone meat and arrange in the shells. Pour the sauce over the abalone and serve with freshly cracked pepper and chopped coriander.