Recipes
Seared d’Urville Abalone on Leek Fondue with Caper and Bread Sauce
Recipe by Chris Fortune:
Winner of the 2003 HELLS KITCHEN
Leek Fondue
2 leeks thinly sliced
2 shallots thinly sliced
100 mls fish stock
200 mls double cream
Sweat Shallots and leeks, add fish stock and reduce, add cream and reduce to correct consistency
Salsa Verde
90 g Fresh Breadcrumbs
2 only Boiled eggs
200 g Parsley
6 Cloves Garlic Crushed
6 T Vinegar
180 g Capers
100 mls Olive Oil
2 only Juice of Lemon
In a food processor add all ingredients except Olive oil, Blitz and then drizzle in olive oil until correct consistency. Thin with a little boiling water if necessary
To Serve
Remove six abalone from the shell and clean. Dredge with flour, season. In a hot pan sear abalone 30 seconds and turn over. Place leek fondue into the shell and drizzle salsa verde around the outside. Place abalone on leeks and serve
"d'Urville Abalone are a versatile and unique seafood product, the shells make an excellent visual compliment to this shellfish delicacy." www.chrisfortune.co.nz
