15 x 70gm Ausab frozen Abalone whole in shell (thawed & rinsed under cold water)
1 tablespoon olive oil
3 cloves garlic, peeled and finely sliced
50g of fresh ginger, finely sliced
10cm piece lemon grass, finely sliced
3 spring onions (white end), finely chopped
½ cup (125ml) good quality white wine
¾ cup (180ml) cooking cream
Freshly ground black pepper
Heat olive oil and butter in a large non-stick pan (with lid) over a medium heat. Add the garlic, ginger, lemon grass, and spring onions, cook for 2 minutes.
Reduce heat and add whole abalone, meat side down to the garlic mixture and cover with lid. Keep heat low and cook for 20 minutes. The abalone will release juices into pan, continue cooking until these juices reduce to a strong concentrated stock.
Once the abalone is cooked, remove from pan, reserving 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 (green or white portion of gut) and mouth from meat, discarding the mouth and reserving 3 to 4 guts for the sauce.
For the sauce, add the reserved abalone guts to the pan containing the reserved stock mixture. Place over a medium heat, stirring to combine. Add the white wine, using a wooden spoon break up the abalone guts to help flavour the sauce. Allow sauce to simmer and reduce by half. Add cream, stirring to combine. Strain sauce through a fine sieve.
Evenly slice cooked abalone meat and arrange in shell. Pour sauce over abalone and serve with freshly cracked pepper.