1 Clean the abalones thoroughly and rinse them carefully under running water.
2 Then pound them gently to tenderize, but be careful not to hit too hard or they may break. Set aside.
3 Prepare and wash the vegetables. Cut the carrots into batons, the leek into batons, the celeriac into cubes and the cucumber into batons.
4 Finely chop the onion and the 2 garlic cloves.
5 Sweat the onion and garlic in olive oil, then add the fish stock and bring to a boil.
6 Add the abalones and vegetables to the pot. Cook gently and start testing them after a minimum of 40 minutes of cooking.
7 Once cooked, drain the abalones and vegetables. Then add the cream, reduce and adjust the seasoning.
8 Serve sprinkled with chopped chives or tarragon.
A wonderful recipe by Sylvain Bel, a talented chef and member of the prestigious French Chefs Association, of which I have been a member for many years. These are the same people who honored me in early March 2012 by presenting me with their highest distinction, the Gold Medal, with a special thought for Madame Olmeta who gave me my first culinary diplomas more than 40 years ago.
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