Abalone are celebrated by chefs around the world for their deliciousness and often considered a delicacy that is rarely eaten at home.
Abalone farming has reduced the price, increased availability and reduced pressures on wild stocks, altogether making it a great choice for you to experiment with. Abalone are farmed on land, or at sea in cages or racks suspended off the sea floor and generally have a low impact on their surrounding environment as operations are usually small with low amounts of waste.
Slow cooked abalone, winter vegetables and chicken skin salad
By Tom Tilbury Bertoncello
- 5 medium farmed greenlip abalone
- 300ml room temperature water
- 15 gr kombu
- 1/2 cup diced celery
- 1/2 cup diced fennel
- 1/2 cup diced leek
- 150 gr cold butter diced into 1cm cubes
- 1/2 cup of finely shredded Cavolo Nero
- 1/2 a cup of roughly cut flat leaf parsley
- Chicken skin from 2 chickens
- Salt for the chicken skin and to season
- 1/2 cup fennel fronds,
- 1/2 cup flat leaf parsley
- 1/2 cup young celery leaves
- 1/2 cup of slices of you celery stem
For the Chicken Skin – this can be made up to a week in advance
- Pre-heat your oven to 180c.
- To clean the skin scrape any excess fat of with a dough scraper or back of a knife
- Line a baking tray with baking paper, place chicken skin on the baking paper ensuring the skin is in one layer. Place another sheet of paper on top of the skin and weigh down with another baking tray.
- Place In the oven to bake for roughly 30-45 minutes or until golden and crispy, remove from the tray and pat any extra fat off with paper towel, season with salt and set aside.
For the abalone – this can be made up to a week in advance
- Heat your oven to 140c
- In a heavy based pot or frying pan place abalone in a single layer shell side up and place on a low heat for for 15 to 20 minutes to caramelise a little, following that place in the 300ml of water and kombu, diced celery, leek and fennel and then place in the oven for 1 1/2 to 2 hours, top up water along the way if required.
- Once cooked the abalone should be soft to touch.
- Remove abalone from the pan and strain the stock into a small sauce pan and set aside keeping the vegetables, abalone and stock separately.
- To clean the abalone take a spoon and scoop out the mussel from the shell, it should come away from the shell easily.
- With the spoon scrape away the dark skirt and digestive system, until only the firm pale meat remains, dice into a 1cm dice and set aside
To make the sauce
- Place the sauce pan of abalone stock back on a medium heat and reduce stock.
- Once reduced remove from the heat and whisk in the butter one cube at a time until all the butter is incorporated adding back onto a low heat to insure the sauce stays warm.
- Add the abalone, Cavolo Nero, chopped parsley and vegetables that were cooked with the abalone to the saucepan with the sauce and add back to a low heat, mixing to whilst the Cavolo Nero, don’t heat to high at this stage or you will risk splitting the sauce.
- Add a squeeze of lemon juice and salt to taste and mix well.
- In a medium sized serving bowl add your abalone mixture and garnish with the celery, celery leaves, parsley, fennel and chicken skins.