Abalone Steak

The abalone NISSI is cleaned and prepared in a sauce of strained abalone liver.

Abalone steak is the meat of a large sea snail. It is moderately expensive to purchase but remains a delicacy to many parts around the world. In some places, it is even reputed to be a symbol of good fortune.

 

Ingredients

• 4 pieces Australian Frozen Greenlip Abalone, defrosted in the refrigerator overnight
• 4 broccolini spears
• 5g dried, ready-to-use wakame, soaked in cold water until softens
• Dried iwanori (or nori) 1 spring onion, finely chopped
• 1 tablespoon vegetable oil
• 100g unsalted butter, melted
• 1 tablespoon soy sauce Salt and pepper to season

Preparation

1. Prepare the abalone (keep the liver for the sauce). Place the melted butter into a bowl and pass the abalone liver through a sieve. Add the soy sauce and mix all together.
2. Boil the broccolini and drain. Score shallow diagonal cuts on the surface of the abalone meat and lightly season with salt and pepper. Heat the oil in a frying pan over a medium heat. Place the abalone in the pan with the scored side down and cook for 1 minute.
3. Cook the flip side for 30 seconds. Spoon the liver butter mix on top of the abalone and cook further for 30 seconds. Remove the abalone from the pan and fry the broccolini in the same pan.Arrange the wakame and broccolini on a plate or in shell and place the abalone on top. Serve with the chopped spring onion and dried iwanori.

Note

• These steaks can age for up to 4 days in the cooler and tend to get richer with a few days of age.