|Sauteed Abalone with Beurre Blanc Sauce
2 oz. butter (1/2 stick) melted
1 egg, well beaten
½ cup flour
Abalone Cooking Directions:
Spread flour on a plate.
Dip prepared abalone meat in beaten egg.
Lay abalone in the flour and coat both sides, shake off excess flour.
Sauté abalone in pan with melted butter on medium heat for about 15 to 30 seconds per side.
The coating of the abalone should turn golden brown. The abalone meat will become tough if it is over-cooked.
Serve on a plate with a lemon wedge and top the abalone with beurre blanc sauce.
Serves 3 to 4 people
Beurre Blanc Sauce:
2 large shallots, finely chopped
2 tablespoons white wine vinegar
3 tablespoons dry white wine
2 tablespoons whipping cream
1 cup butter cut into 16 cubes
Salt & pepper to taste<
In a small sauce pan combine the shallots, vinegar and wine. Bring to a boil, reduce heat to medium and simmer mixture uncovered until 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 one cube of butter, whisking constantly. When the butter is blended in, add another cube, still stirring constantly. Continue adding one cube at a time, whisking constantly until each cube is incorporated. The sauce should be pleasantly warm and should thicken. If it becomes too hot and drips of melted butter appear, remove the sauce pan immediately from heat and whisk sauce well. When the temperature of the sauce drops again to warm, return to heat and continue adding butter cubes. Whisk continuously until desired thickness is achieved.
Strain sauce if desired. Taste and add salt and pepper if desired. Serve sauce as soon as possible. It can be kept warm in sauce pan, but it must be whisked and kept on constant low heat to avoid separation.
Makes 1 cup
Address: 245 Davenport Landing Road, Davenport, CA 95017
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