Any seasoning should be used very lightly as to not over-power the delicate and sweet flavor of the abalone. In a small sauce pan, combine the shallots, vinegar and wine. 1 lemon, cut into wedges. When it’s bubbling, add the abalone to the pan and cook for 15-30 seconds per side. Continue adding one piece at a time, whisking constantly until all of the butter is incorporated. It takes a bit of time to pound all the slices, but it's an important step: without it, the abalone will be tough and chewy instead of meltingly tender. This mollusk is one solid muscle and needs some help relaxing into tenderness. Serve on a plate with a lemon wedge and spoon the beurre blanc sauce over the abalone. Scrub the abalone. Start by trimming away the dark, curly edges, which tend to stay tough. Some people use a meat tenderizer but you may have success gently tapping all over the abalone slice with the back of a large spoon—this method tenderizes the flesh without tearing it. Boil the abalone for 15 minutes. Start with a rich, flavorful broth. If you’re not buying pre-tenderized abalone, you’ll have to do the “tenderizing” yourself. Andrews received formal training at Le Cordon Bleu. Regulation and overfishing have made abalone a prized catch and contributed heavily to its exorbitant price and market rarity: One pound of dried abalone costs well over $300, and purveyors are few and far between. Heat sauté pan over medium heat and melt the butter. 2 tablespoons heavy cream The coating of the abalone should turn golden brown. Use an oyster knife to scrape the inside walls of the abalone shell. Add a small piece of smashed ginger, 3 or 4 smashed garlic cloves, 1 pound of diced Chinese (or Virginia) ham, a few scallions, a few black peppercorns, a dried shiitake mushroom and about 1/4 cup of Shaoxing wine to the pot. 12 abalone medallions, tenderized* To sauté abalone, slice it into 1/4-inch-thick strips. Salt and pepper Get daily tips and expert advice to help you take your cooking skills to the next level. 1 egg, beaten well The New York Times: Prized but Perilous Catch. There are a few different techniques when it comes to tenderizing any type of meat (or shellfish in this case) so you just need to choose what works best for you. Start by trimming away the dark, curly edges, which tend to stay tough. When it’s bubbling, add the abalone to the pan and cook for 15-30 seconds per side. Cover the abalone in cold water and soak it in the fridge for at least 12 hours. abalone, how to tenderize abalone. I don't think there is any legal, commercial harvesting of wild abalone. Soak the abalone in cold water for 24 hours. Abalone is a large mollusk that is as delicious as it is tough. The easiest method way to cook abalone is to fry them with a little butter for two minutes on each side, or the traditional California method of shucking and breading them then pounding, slicing, sauteing and finishing with a final squeeze of lemon. Prepare the buerre blanc sauce first, and then quickly sauté the abalone. Lay abalone in the flour and coat both sides, shaking off excess flour. That said, you want to make the most of your investment, and braising gives you the most bang for the buck. Commercial fishing or diving for abalone is illegal on the West Coast, where abalone live and grow. Copyright © 2020 Leaf Group Ltd., all rights reserved. Pound the slice until tender, checking the abalone's texture every once in a while. In any case, you'll be happy to learn that cleaning it and preparing it to be cooked is a surprisingly easy process. Strain sauce if desired. It takes a bit more time to do it this way, but it preserves more of the edible, hard-to-get and/or expensive meat. The coating of the abalone should turn golden brown. The abalone needs to be taken out of its shell. No need to change out the water, just let the abalone soak in the fridge for at least 24 hours, and then drain it. You can either remove this before slicing by carefully cutting it away without taking off any of the meat, or you can slice the abalone first and then cut off any tough skin from each piece. You can do this work in the sink. The abalone attaches to its shell with a solid round muscle at the bottom, everything else is just clinging to the shell. Chef Louis uses a rubber mallet to help tenderize the abalone. Place a piece of plastic wrap or parchment paper on your cutting board, then place the abalone pieces on it, and top with another piece of plastic wrap or parchment. Salt and pepper, Abalone Before you can begin slicing and tenderizing, you need to make sure the abalone is fresh, whole, removed from the shell, and cleaned. Set the shell aside - you can scrub it clean and air-dry it for decorative use if you like. The abalone are professionally tenderized on-site, there is no need to tenderize further as this will cause breakage. Lemon after cooking, as it will cook it b4. After boiling, let the abalone sit in the water until it cools to room temperature. Abalone is famously delicious when prepared properly, considered kind of a cross between scallops and foie gras. 1/2 cup flour The sauce should be pleasantly warm and should thicken. Place flour in shallow bowl or plate. The next step is removing the guts from the abalone and working in the sink helps to keep clean-up quick and easy. A.J. In short, if you have a fresh abalone, either you dove for it, someone who must love you dove for it, or you spent a pretty penny buying a farmed one. 2 large shallots, finely chopped Remove the pot from the heat and wait for the water to cool before carefully lifting the For larger abalones, you may need to tenderise horizontally-cut pieces by pounding lightly with a meat mallet but this is not required … Serve it fresh, chilled, and with a spritz of lemon, a drizzle of extra virgin olive oil, and a dusting of sea salt or a drip of soy sauce with a tiny dollop of wasabi. Heat sauté pan over medium heat and melt the butter. The impact from the mallet helps break down connective tissues, contributing to a softer and more pliable texture. 3 tablespoons dry white wine By using The Spruce Eats, you accept our, How to Tenderize Steaks and Tough Cuts of Meat. Start by trimming away the dark, curly edges, which tend to stay tough. Then, slice it into thin 1/4 inch slices. When the butter is blended in, add another piece, still stirring constantly. If you’re not buying pre-tenderized abalone, you’ll have to do the “tenderizing” yourself. Push against the shell with the tool rather than the abalone for easiest release and to keep the abalone whole. The 14 Best Gifts for the Health Nut of 2020. Sauté the abalone in a few tablespoons of olive oil until just heated through, about 2 minutes. Add the reserved water along with enough fresh water to cover everything. Reserve this water if you plan on braising the abalone. Simmer mixture, whisking occasionally, until liquid is reduced to about 3 tablespoons. Abalone grows slowly and the process of raising them is a laborious one. You can grill or sauté abalone, but you still have to simmer it for about 10 hours to tenderize it first. Whisk continuously until desired thickness is achieved. Abalone steaks are shipped ready to prepare having already been trimmed, sliced, pounded, vacuum packed and frozen. You can also add it to stir fries at the end of cooking. Use a wide, flat wooden spatula or similarly thin, blunt tool and work it between the abalone and its shell. Get daily tips and expert advice to help you take your cooking skills to the next level. Haven't done whole b4. Then, slice it into thin 1/4 inch slices. Abalone's flavor doesn't really "pop"; it has a touch of butteriness and a natural saline quality from seawater, but nothing out of this world. Using a wooden mallet or the back of a heavy spoon. Repeat with remaining slices. Place beaten egg in a shallow bowl or plate. Place the can into a pot of water so that it is fully submerged and is horizontal. When the temperature of the sauce cools slightly, return to heat and continue adding and additional pieces of butter. 4 tablespoons butter melted Made from pork spare ribs, trotters, stewing hen, Chinese ham, dried shiitake mushrooms and aromatics, supreme stock has a near gravy-like consistency and flavor you could serve as a meal on its own, and you don't even have to make it separately. 0 Comment. You will find some tough, outer skin on the abalone which won't tenderize the way the rest of the abalone slice will. Place a piece of plastic wrap or parchment paper on your cutting board, then place the abalone pieces on it, and top with another piece of plastic wrap or parchment. Make a donation to support your local non-profit Farmers Markets. Abalone is a large mollusk that is as delicious as it is tough. You need to cut the abalone into thin slices. // Leaf Group Lifestyle. Pry abalone from its shell. Hold the main body of abalone and let the viscera (the guts) hang down over a sink or bowl. You can pound as is or place an abalone slice between two pieces of plastic wrap; the plastic greatly reduces the mess that pounding abalone produces and helps protect the slice of abalone from tearing or shredding as you pound it. Molly Watson. Abalone is a large mollusk that is as delicious as it is tough. The abalone flesh will feel noticeably softer when you touch it. After you reconstitute abalone, you can use just about any method to cook it, but you might want to consider braising to get your money's worth. You now have a tenderized slice of abalone, ready to cook or eat raw—abalone sushi or crudo is delicious. Season with salt and pepper, to taste. Abalone is a large mollusk that is as delicious as it is tough. Grill whole abalone just until heated through and grill-marked, about 2 minutes on each side. Braising ultimately imparts the utmost depth of flavor to the relatively neutral abalone. Lay the abalone in an even layer on the spare ribs and top the abalone with around 2 pounds of skin-on stewing chicken pieces. You don't have to go to the extent of preparing a supreme stock, but you should use a flavorful chicken or pork broth along with a few aromatics, such as onions, garlic and ginger. For Sauce: Simmer 10 for 12 hours, seasoning to taste during cooking as needed. Serve sauce as soon as possible. The abalone flesh will feel noticeably softer when you touch it. While they are perfectly edible, if a tad rough and tough, most people are going to enjoy their abalone more if you cut off and discard the curled edges (aka the "lips") and the tough, pointed end. * Use the food disposal, if you have one, or enclose it in 2 plastic bags to avoid stinky trash. Wild abalone tends to have a layer of black stuff on its sides. If you or someone you know likes abalone guts, by all means, don't discard them! 2 tablespoons white wine vinegar Heat sauté pan over medium heat and melt the butter. Bring the water to a gentle simmer and leave submerged for 15 – 20 minutes. Discard the aromatics, and reserve the stock, chicken and pork for another use. Separating the meat of the abalone from its guts is the part of cleaning abalone that gets a little funky. Food Republic: Mad For Mollusks: What Exactly Is Abalone, And Why Do We Love It So Much? Pound the slice until tender, checking the abalone's texture every once in a while. If you did not trim off the outer skin of the abalone while cleaning it, you need to remove those swirled "lips" now; cut them off and discard them. To braise abalone in supreme stock, add 2 pounds of of spare ribs to the bottom of a Dutch oven. If it becomes too hot and and breaks (drops of melted butter appear), remove the sauce pan immediately from heat and whisk vigorously. Season with a dash of salt and pepper. At any rate, if you have small abalone or it has already been cut into steaks proceed to tenderizing below. Whisk in the cream and reduce heat to low. The abalone meat will become tough if it is over-cooked. Kiwi does add flavour, I normally take 80% off b4 cooking, as it takes away from the abalone flavour if anymore. Work open a section between the abalone and the shell, and then firmly but gently work the spatula around and along the shell until the abalone detaches.