Once upon a time I went to the Chinese grocery store and amused myself by wandering through the freezer aisles, when suddenly I came upon a package marked "abalone". Having never seen such a thing in any normal WASP grocery, I immediately decided I needed to purchase this package of mystery shellfish. The trouble came when I actually decided to cook the darn things. Not many recipes out there. Thank goodness for the Galloping Gourmet, right? Just as a note, I wasn't super impressed with the rubbery texture, so I'm not enthused to finish off the package any time soon.
Abalone Victoria
From Graham Kerr, The Galloping Gourmet
2 tablespoons finely chopped parsley
1 cup bread crumbs
1 large egg yolk
2 teaspoons clarified butter
1 teaspoon lemon juice
All-purpose flour, to coat
8 sliced abalone steaks
Salt, to taste
White pepper, to taste
½ cup unsalted butter
1 tablespoon sherry
Slice abalone into thin ¼-inch steaks. Place sliced abalone steaks on hard surface covered with plastic wrap. Tenderize both sides of steaks by pounding with meat mallet.
Mix together parsley and bread crumbs. In a separate bowl, combine egg yolk, clarified butter and lemon juice. Place flour on a dish for dredging.
Season 1 side of abalone steaks with salt and pepper. Lightly flour and paint with egg mixture. Coat with parsley/bread crumb mixture.
Melt butter in frying pan. When butter begins to foam, add steaks and cook 1 minute each side. Add sherry and flame. Transfer to a serving dish and nap with browned butter from pan.
Makes 8 servings
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