Pan Fried Abalone with Portabella, Fava Beans, and Sweet White Corn Saute, Tomato Scallion Beurre Blanc and Chevil Oil
By Chef Dory Ford, Portola Café, Monterey, CA

Chef Participant: Cooking for Solutions Conference 2006

Serves: 6

Ingredients: (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.

Vegetable Saute
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.

Beurre Blanc
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.

Chervil Oil
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.

To Serve:
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 sprig.

*Seafood Watch recommends farmed abalone from the U.S.

Other Great Related Links:
Cooking for Solutions
Seafood Recipes

Healthy 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


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