Abalone Sashimi

with a roasted smoked garlic, fennel, spinach and sargassum oil dressing

3, 6-8 cm Abalone
3 medium cloves of smoked garlic
Half a fennel bulb
One handful of spinach
A large pinch of sargassum leaves (optional - can substitute with a pinch of dried sargassum)
1/2 cup or 120 ml of olive oil
2 tbsp apple cider vinegar
1 tsp honey (optional)

Serves 5

For the dressing

Wrap the smoked garlic cloves (with their skins on) in a piece of tinfoil and place in a preheated oven @250° C for 10-15 minutes to caramelise.

Once the garlic cloves have gone soft, leave to cool. Once cooled, remove the cloves from their skin and place in a food processor.

Roughly chop one half of the fennel bulb and the handful of spinach before adding to the food processor.

Add the 1/2 cup of olive oil, 2 tbsp apple cider vinegar, 1 tsp of honey (optional)and pinch of sargassum to the mixture and blend until smooth.

Line a sieve with a cheese cloth or J-cloth and pour mixture through the sieve for a smoother dressing.

Preparing the Abalone

Remove the abalone from their shells using a spoon by sliding the spoon underneath the foot until the muscle comes away from the shell.

Remove the liver and mandibles (mouth)from the animal with a knife.

Clean the muscle with some fresh water to remove any residue. Clean the remaining shell to serve the abalone in later on.

Using a very sharp knife, cut across the abalone to make very thin slices.

To Serve

Place the sliced abalone lengthwise in its shell and drizzle with the dressing to season before serving.