Abalone Almondine Recipes

SOLE ALMONDINE

Steps:

• Set a large nonstick saute pan over medium heat. Add the almonds and toast until golden brown, about 5 to 7 minutes. Season with salt and set aside.
• Return the pan to medium heat (if you have 2 pans you can work simultaneously at this point, i.e. 2 fillets per pan) and add a 2-count of olive oil and 1 tablespoon of butter to each pan.
• Put the flour in a shallow dish and season with salt and pepper, to taste. In another shallow dish, whisk together the eggs and milk and season with salt and pepper, to taste. Dredge the fillets in the seasoned flour, then dip them into the egg mixture. Allow some of the excess egg to drain off, then add them to the hot pan. Cook 2 pieces at a time. Fry for 1 1/2 to 2 minutes, then carefully turn the fish over to cook the other side. With a spoon, baste the fillets with the butter sauce. Repeat basting to ensure the fish remains moist. Once the other side is cooked (about 30 seconds) carefully remove the fillets from the pan to a serving platter. Repeat with remaining 2 fillets and a 2-count of oil and 1 tablespoon of butter. Once the fillets have been removed the pan, add the chopped shallots and gently saute over low heat until translucent, about 1 minute. Deglaze the pan with the white wine and finish with the lemon juice. Swirl in the remaining 2 tablespoons of butter. Add the parsley and season, to taste, with salt and pepper. To serve, spoon the sauce over the top of the fillets and sprinkle generously with the toasted almonds.

ABALONE ALMONDINE

Steps:

• Pour milk into a large shallow bowl.
• In another shallow bowl, combine flour seasoned with salt and freshly ground black pepper and corn meal.
• Melt 1/2 cup butter over moderate heat in a heavy 12 to 14 inch skillet.
• While the butter is melting, dip each abalone steak first into the milk, then the flour mixture, so that each piece is well coated.
• When the butter in the skillet has stopped foaming, quickly saute each steak on each side no more than 15 to 20 seconds per side.
• IMPORTANT: Overcooking will cause the abalone to be tough and you will have wasted lots of money!
• As each steak is sauteed, remove from the skillet and place on a warm platte.
• When all the steaks are sauteed, sprinkle with lemon juice and parsley.
• Place platter in a warm oven.
• In a heavy skillet, melt 1/4 cup butter and saute the almonds over moderate heat for 4 to 6 minutes or until they are golden brown, stirring constantly.
• Remove the platter from the oven, pour the almonds and butter over the abalone steaks and serve at once.

TRADITIONAL ABALONE

Steps:

• Slice the abalone into 1/4 inch thick steaks, making sure to trim off any meat that is not white, as this part tends to be very tough. Place the steaks on a cutting board, and pound with a meat tenderizer until pliable.
• In a small bowl, stir together the ketchup, horseradish, and lime juice to make a cocktail sauce. Refrigerate until ready to use.
• Heat olive oil in a large heavy skillet over medium heat for about 5 minutes. Whisk eggs and milk together in a shallow dish. Place bread crumbs in a large resealable plastic bag. Dip the abalone steaks in egg, then place in the bag with the crumbs and shake to coat.
• Fry coated abalone for 3 to 5 minutes on each side, until golden brown. Remove to paper towels to drain. Place on a platter, and garnish with lime slices and parsley. Serve with the cocktail sauce for dipping.

MONTEREY BAY ABALONE, MEUNIèRE-STYLE

Steps:

• The day before serving, force a large tablespoon between the abalone and its shell, sliding the spoon against the shell to dislodge the shell muscle. (The side not attached to the shell is called the foot.) Using your hands, peel off the narrow flap (a k a the mantle) near the head - the area with two black prongs - then remove the innards that surround the central, round shell muscle. If you cannot grab the mantle, slice it slightly to allow you to grip it better, trying not to pierce the innards, which are attached to the abalone at the head. Cut out the innards and the head in one small chunk and discard. Put the abalone on a plate, cover with plastic wrap and refrigerate overnight. (This step is necessary to relax the abalone and prevent it from splitting when pounded.) Repeat with the remaining abalones.
• The next morning, make crisscross incisions about 1?4 inch apart and 1?4 inch deep on the bottom of the round shell muscle of each abalone. Place the abalone, foot-side down, on a dish towel. Fold the other edge of the towel over the abalone to completely cover. Pound two to three times gently but firmly with the even side of a meat pounder, slightly flattening the abalone without disfiguring it. (Do not use a tenderizer or the cubed side of a meat pounder. Use only a flat surface.) Repeat with the remaining abalones. Return them to a plate, cover with plastic wrap and refrigerate.
• Toss the abalones in flour, shaking off excess. Heat the butter in a large sauté pan over medium-high heat. When it foams, place the abalones in the pan, foot-side up. While gently shaking the pan, allow the butter to slowly turn to a hazelnut brown with a nutty aroma. After about 2 minutes, turn the abalones and cook for 1 minute more. Both the abalones and the butter should be golden brown. Add the parsley and lemon juice and shake the pan to coat with the juices. Place the abalones on a plate and spoon over a bit of the juices. If you choose, top with a pinch of fleur de sel.

SOLE ALMONDINE

Steps:

• In a large skillet, heat 4 tablespoons butter and oil over medium heat. Dip fillets in flour, then in egg. Place in skillet; cook until lightly browned and the fish flakes easily with a fork, about 2 minutes on each side. Transfer to a platter and keep warm. , In the same skillet, melt remaining butter. Add the almonds, lemon juice, and wine if desired; heat through. Pour over fillets and garnish with lemon wedges.