Fried Abalone with Portabella, Fava Beans, and Sweet White Corn
Saute, Tomato Scallion Beurre Blanc and
By Chef Dory Ford, Portola Café,
Participant: Cooking for Solutions
(use organic when possible)
6 (4-oz.) Abalone (live or pounded abalone fillets)
Breadcrumbs (to coat)
Canola Oil (for pan frying)
1. Shuck abalone 24 hours before use, discarding
the stomach and trimming the radula. Store in its own juice overnight.
Pound abalone between plastic wrap with a meat hammer until 1/4-inch
thick. Start lightly, gradually increasing strength and taking
care so the abalone doesn't tear. Coat abalone in flour, egg wash
and bread crumbs. Set aside.
2. PHeat a large saute pan or skillet with 4
tablespoons of canola oil until oil ripples in the pan. Cook abalone
fillets 15-30 seconds on each side until crisp and golden brown.
Remove to a paper towel-lined plate to drain. Keep warm.
1 ear Sweet White Corn (on the cob, kernels removed)
2 Portabella Mushrooms (de-ribbed, stemmed and sliced)
1 cup Fava Beans (shelled, blanched and peeled)
3 tbls. Shallot (minced)
1 tbls. Fresh Herbes (chopped fine)
Fleur de sel
TT Black Pepper (freshly cracked)
Preheat a 10-inch saute pan and add olive oil; add shallots and
saute briefly to soften. Add portabella mushrooms and saute 2
minutes. Add corn and saute 2 minutes more. Add fava beans, fines
herbes and saute 1 minute. Season and hold warm.
1 oz. Extra Virgin Olive Oil
1 bunch Scallions (finely chopped)
1 Vine Ripe Tomato (seeded and chopped)
1 cup White Wine
1 cup Heavy Cream
4 oz. Butter (unsalted, cut into small cold cubes)
Preheat a 2-quart saucepan. Saute scallions and tomato approximately
5 minutes. Add wine and reduce to 1/4 cup. Add cream, simmer 10
minutes and strain out solids. Reduce remaining liquid to 1/2
cup. Wisk in butter and season with salt and white pepper. Hold
warm; do not allow mixture to boil after butter is added.
1 bunch Chervil
4 oz. Canola Oil
1/2 tspn. Salt
1. Remove large stems from chervil. Blanch for
10 seconds in boiling water, then transfer immediately to ice
water. Drain and puree chervil with oil and salt in a blender.
2. Let stand overnight in refrigerator to separate
the solids. Skim oil and reserve.
Place 1/2 cup of the vegetable mixture in the middle of a plate
and partially cover with a piece of abalone. Drizzle plate with
the beurre blanc and chervil oil. Garnish with lemon and chervil
*Seafood Watch recommends farmed abalone from the U.S.
Great Related Links:
Choices, Healthy Oceans Cooking for Solutions
and the Monterey Bay Aquarium's Seafood Watch Programs
are empowering seafood consumers and businesses to make choices
for healthy oceans.
To learn more, visit www.seafoodwatch.org.