Total prep time 50 min
For the Abalone:
- 18 of abalone
- 4 large eggs, beaten
- ¼ tablespoon of flour (Wondra or all-purpose)
- 6 cups of vegetable oil or butter
- 6 dill sprigs for garnish
For the Beurre Blanc Sauce
- 2 dry white wine (Chardonnay)
- 6 medium shallots, peeled and chopped
- ½ cup of whipping cream
- 1½ cups unsalted butter
- 1 teaspoon of lemon juice
- Salt and white pepper to taste
- ½ ounce of enoki mashrooms trimmed
- 6 cups of fresh tomato, peeled, seeded, chopped medium-fine
- 3 tablespoons of dill or tarragon, chopped medium-fine
For the Abalone
- Run a small knife or blunt spatula between the meat and the shell.
- Remove the intestines by pulling them back and off the red mouth parts, located in the front.
- Split the abalone in half horizontally.
- Place the abalone between two moist tea towels and lightly pound the meat with a meat tenderizing mallet, to even them out and tenderize the meat.
- DO NOT over pound as the abalone will fall apart. Use tender strokes until you fill the abalone is relaxed.
For the Beurre Blanc Sauces:
- Reduce wine and shallots until almost dry in a heavy-bottomed saucepot.
- Add cream and reduce by one half of its volume.
- Cut butter into small pieces and whisk into the reduction over medium heat. DO NOT BOIL.
- Adjust seasonings, add lemon juice and strain through a fine-mesh strainer, retaining the butter sauce. Keep the butter sauce warm.
- When ready to serve, add the enoki mushrooms, diced tomato, and fresh herbs to the sauce, mixing well.
- Heat gently over a low flame, do not boil. Reserve in a warm place while the abalone are cooked.
Finishing the dish:
- Season the abalone with salt and pepper.
- Dredge in flour and dip into well-beaten eggs.
- Sauté the abalone quickly. 5-10 seconds per side in hot oil.
- Spoon sauce onto plate, top with abalone.