Pan-seared Abalone with Squid-Ink Risotto
Abalone are cold-water marine snails that can be found on the menus of some of the world’s most expensive restaurants. It is especially popular and considered a delicacy in Chile, France, New Zealand and South-East Asia.
Below are the instructions for this amazing pan-seared abalone recipe with squid-ink risotto submitted by Chef Harald Bresselschmidt. Enjoy!
Abalone, Pan-Seared And Served With Squid-Ink Risotto
This is a delicious pan-seared abalone recipe with squid-ink risotto submitted by Chef Harald Bresselschmidt.
- 25 g Butter
- 1 small Onion chopped
- 80 grams Arborio Rice risotto rice
- 1 sachet Squid Ink
- 100 ml White Wine
- 100 ml Fish Stock
- 150 ml Vegetable Stock
- 1 teaspoon Lemon Thyme fresh, chopped
- 2 tablespoons Parsley fresh, chopped
- 40 g Cold Butter
- 4 Abalone fresh, clean, and thinly sliced
- 1 zest and juice Lime
- 25 ml Vermouth
- 30 g Butter for frying
- 1/4 teaspoon Sea Salt fine
- 200 ml White Wine
- 50 ml Vermouth dry
- 2 star Anise
- 1 small Leek white of only
- 1 Lime
- 60 g Butter cut into small blocks
- Marinate the abalone with lime zest and a drop of Vermouth.
- Mix the remaining with the lime juice and keep aside to flash of sautéed Abalone.
- The risotto should only be cooked about 15 minutes before serving you start frying the abalone so as to finish both at the same time.
- Heat butter in a deep saucepan and sweat the onion until soft.
- Add risotto rice and the squid ink, stir for one minute to heat up the rice and deglaze with the white wine.
- Reduce until dry, then add one-third of the hot vegetable stock, season and cook on fairly high heat while stirring continuously.
- Add more stock as the rice cooks just about dry. This process should take about 11–13 minutes.
- Add the herbs and butter and stir until integrated. Adjust with stock if necessary, to make sure the risotto stays moist while binding it with the butter.
- Add butter to frying pan and sear the abalone for 30 seconds only.
- De-glaze with Vermouth and lemon juice to finish.
- Salt to taste.
- Remove from the heat and serve immediately with the risotto.
- Then add foam and garnish with shoots or small leaves.
- Important is to not overpower the delicate flavours of Abalone.
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