Pan Fried Abalone
WITH SAUTÉED MUSHROOMS AND A ROASTED RED PEPPER AND SEAWEED SALSA
- 15, 6-8 cm Abalone
- Knob of butter
- 2-3 Lemons
- 3 medium peeled cloves of smoked garlic
- One large sweet red pepper (seeds removed)
- 3-4 medium sized tomatoes
- Half a white onion
- A large handful of fresh dillisk, sea lettuce, kelp and alaria - depending on what's in season (can substitute with one tbsp of either dried sargassum, kelp or dillisk, or a combination of all three)
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- a punnet of mushrooms
For the Salsa
If using fresh seaweed, leave to soak in a bowl of fresh water to remove any grit or sea creatures and to remove salt residue.
Meanwhile, toast the sweet red pepper skin- side down on a gas flame until lightly burnt.
In a hot, hot (preferably cast-iron) pan, toast the peeled garlic cloves. If you don't have a gas stove,the sweet red pepper can be toasted on the pan with the garlic. Remove from the pan once caramalised.
Once the garlic and pepper have been removed, add one half of an onion, cut side down on the hot pan and allow to caramalise.
On the same pan, add the tomatoes, halved, placed skin side down on a high heat until caramelised.
Once all of the vegetables have been caramelised on the stove and allowed to cool; drain your seaweed and place all of your ingredients in a food processor.
If using dried seaweeds, simply sprinkle the dried seaweeds into the food processor with the remainder of the ingredients.
Add more or less olive oil or apple cider vinegar to taste.
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.
On a very hot pan, (again, preferably cast iron) add a knob of butter. As the butter melts, add the abalone pieces to the pan. Cook each abalone for approximately 30-40 seconds on each side or until a fork goes through the meat smoothly.
Quickly sautée the mushrooms in the remaining brown butter.
Serve the abalone with a squeeze of lemon alongside the seaweed salsa and mushrooms.