Here is a classic preparation for abalone — the key to preparation is to not overcook the abalone. Prepare the buerre blanc sauce first, and then quickly sauté the abalone.
INGREDIENTS:
Buerre Blanc
2 large shallots, finely chopped
2 tablespoons white wine vinegar
3 tablespoons dry white wine
2 tablespoons heavy cream
1 cup butter, cut into 16 pieces
Salt and pepper
Abalone
1/2 cup flour
Salt and pepper
1 egg, beaten well
12 abalone medallions, tenderized*
4 tablespoons butter melted
1 lemon, cut into wedges
METHOD:
For Sauce:
In a small saucepan, combine the shallots, vinegar, and wine. Bring to a boil, reduce heat to medium, and simmer the mixture uncovered until the liquid is reduced to about 2 tablespoons.
Whisk in the cream and reduce heat to low. Simmer mixture, whisking occasionally, until liquid is reduced to about 3 tablespoons.
Add butter one piece at a time, whisking constantly. When the butter is blended in, add another piece, still stirring constantly. Continue adding one piece at a time, whisking constantly until all of the butter is incorporated. The sauce should be pleasantly warm and should thicken. If it becomes too hot and and breaks (drops of melted butter appear), remove the saucepan immediately from heat and whisk vigorously. When the temperature of the sauce cools slightly, return to heat and continue adding additional pieces of butter. Whisk continuously until desired thickness is achieved.
Strain sauce if desired. Season with salt and pepper, to taste. Serve sauce as soon as possible. It can be kept warm in a saucepan, but it must be whisked and kept on very low heat to avoid separation.
For Abalone:
Place flour in a shallow bowl or plate. Season with a dash of salt and pepper. Place beaten egg in a shallow bowl or plate.
Dip prepared abalone meat in a beaten egg.
Lay abalone in the flour and coat both sides, shaking off excess flour.
Heat sauté pan over medium heat and melt the butter. When it’s bubbling, add the abalone to the pan and cook for 15-30 seconds per side. The coating of the abalone should turn golden brown. The abalone meat will become tough if it is overcooked.
Serve on a plate with a lemon wedge and spoon the beurre blanc sauce over the abalone.
YIELD: Serves 3 – 4
*If you purchase abalone from H & H Fresh Fish Company, the abalone has already been tenderized and is ready to cook.
