Hatco and Krampouz are proud to offer a variety of commercial and professional countertop cooking equipment. This recipe is originally shared by Krampouz.
|8 abalones (not too big and not shucked)|
|20 g whole dried wakame seaweed sheets|
|2 tbsp. cider vinegar|
|2 tbsp. peanut oil|
|1 garlic clove|
|20 g butter|
|10 cl fresh cream|
|¼ bunch of flat-leaf parsley|
|Ground black pepper|
- Rehydrate seaweed soaking in a bowl of cold water for 15 minutes. Wring them by pressing them well and cut them into thin strips.
- Peel the cucumbers, cut into 2 lengthwise and remove the seeds. Cut into slices.
- In a bowl, mix the vinegar, 2 pinches of salt, oil and 2 grinds of pepper. Mix seaweed and cucumber in the salad dressing. Refrigerate.
- Shell the abalones by cutting the foot flush with the shell and remove the mouth. Using a small spoon, recover the thick brown liquid of the abalones and reserve in a bowl. Rinse abalone under cool water and dry them with a paper towel. Beat them through a cloth with the flat side of a hammer or mallet.
- Peel and chop the garlic and shallot. Chop the parsley.
- Melt the butter in a pan on the griddle, brown the shallots and garlic. Add the brown liquid in the bowl and whisk. Cook for 1 minute before adding the cream. Whisk over low heat until the sauce is smooth. Season generously with pepper. Keep warm.
- Cook the abalones on the griddle for 2 to 3 minutes on each side. Sprinkle with parsley. Salt and pepper lightly, because the sauce is seasoned already.
- Serve abalones accompanied with sauce and salad. Enjoy your meal!
Advice: Once the shells are on the griddle, cover them with a stainless-steel bowl for 3 to 4 minutes until opening.