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