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 indeed one of the most expensive seafood in the world and 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
- 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.