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)
Flour
1Egg
Breadcrumbs (to coat)
Canola Oil (for pan frying)
Procedures:
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
Ingredients:
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)
Procedure:
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
Ingredients:
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)
Procedure:
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
Ingredients:
1 bunch Chervil
4 oz. Canola Oil
1/2 tspn. Salt
Procedures:
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
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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.
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