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Serving Suggestion Petit Abalone

December 27, 1990

"The taste of abalone really depends on how it's prepared and what it's prepared with," Michael Machuzak said. The pricey gourmet specialty works as an appetizer or dinner entree. Machuzak provided us with this entree recipe.

Petit Abalone Santa Barbara (serves 6)

18-24 farmed abalone

1 Tbs. parsley, chopped

3 lemons, julienned and poached

2 Tbs. lemon juice

3 ripe avocados, sliced

6 tomatoes, wedged

3 red sweet peppers, peeled, seeded and julienned

1 1/2 cups flour

6 eggs, beaten

parsley sprigs for garnish

warm Beurre Blanc (see recipe below)

Run small knife between meat and shell to free abalone. Remove intestines and cut off head, located on the front. Place abalone between two moist towels and lightly pound to even and tenderize meat. Season abalone by dredging in flour and dipping into beaten eggs. Saute 5 to 10 seconds on each side in Beurre Blanc . Remove from pan and blot excess butter on paper towels. Place 4 to 6 slices of avocado onto each plate, in fan shape. Warm gently in oven. Place sauteed abalone on avocado, add julienned peppers, lemon and chopped parsley to sauce and spoon around abalone. Garnish with tomato and parsley sprigs.

Beurre Blanc

6 shallots, peeled and chopped

2 cups dry white wine

1 cup whipping cream

1 1/2 pound unsalted butter, cut into small pieces

salt to taste

freshly ground white pepper to taste

Reduce wine and shallots until almost dry in sauce pot. Add cream and reduce by one-half. Whisk butter into reduction over medium heat. Do not boil. Add seasonings and lemon juice; strain.

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