Slow Cooked Abalone in Butter Sauce
Tender bite size pieces of abalone in a smooth golden sauce.
Slow cooked abalone in butter sauce.
My husband loves seafood and does a wonderful job in finding the coolest things at the fresh market. Today he came home with a few giant abalone from Tasmania. I was super excited but also a little worried because I have never cooked abalone that are so large before. Though abalones are difficult to make, I know perfect timing is paramount.
Lucky for me, I found Chef Tesuya’s recipe for slow roasting abalone to give me some idea on what to do.
These abalone is cleaned and ready for cooking. Keep the shells to use as a serving dish.
The fishmonger has already cut the flesh from the shell for us because he knows we will be cooking it within the hour. So I couldn’t follow Chef Tezuya’s recipe. I just improvised. This recipe is for 1 abalone. Though you can cook two together by doubling the ingredients.
Slow Cooked Tasmanian Abalone Recipe (Shell Off)
Total prep time : 35 minutes
Cooking Time : 25 minutes
Ingredients
1 Large Abalone
1 teaspoon of olive oil
Sauce Ingredients
1 teaspoons of olive oil
1/4 cup of salted butter
2 cloves of garlic finely chopped
2 shallot sinely chopped
3 teaspoons of marin
2 teaspoons of sake
1 teaspoon of sugar
1 few drops of fish sauce (optional)
How To Make Slow Cooked Abalone in Butter Sauce
1. Remove abalone from shell. Clean the abalone very well and removing all its organs. With a brush, clean the black color off from the sides of the abalone.
Slow cook abalone on one side only. Do not flip over.
2. In a non stick pan, add in olive oil. Pan fry one side of the abalone on the lowest heat setting uncovered for 10 minutes. Do not flip the abalone. Then place the lid on and further cook for 8 minutes. Remove from heat and place on a chopping board. The abalone should be cooked.
3. Use paper towels to clean the whole abalone again.
I separated the larger pieces from the smaller ones.
4. Cut abalone into cube bite size pieces. Set aside.
5. Heat frying pan on medium low heat. Add olive oil and salted butter. Add garlic and shallot. Sauté lightly. Add in the rest of the ingredients. Cook for a few minutes, do not over heat or burn the butter.
9
Toss abalone pieces 8n the butter sauce. Make sure each piece is coated.
6. When the sauce is light golden, add in the abalone pieces. Turn off heat. Toss abalone pieces in the sauce.
7. Serve immediately.
Here is the link to Chef Tesuya’s recipe
https://youtu.be/Jo-HUS8cS7U
Cooking Tips
- Abalone has to be cooked over low heat and slowly or the muscle will contract too quickly, making it too tough and chewy to eat.
- You can save the shell of the abalone. Clean it very well in hot soapy water. This can be used as a small serving plate for the abalone.
- Tossing the larger pieces in the sauce first will ensure that the smaller pieces will not be over cooked.
Try another great seafood recipe Fiery Pepper Crabs
