Recipes
d’Urville Abalone With Capsicum Reduction
and Parsnip Puree
Recipe by Louis Schindler, Timara Lodge, Marlborough. www.timara.co.nz
Capsicum reduction:
2 red capsicums
2 tbsp brown sugar
20 ml white vinegar
40 ml olive oil Salt Pepper
50 ml water
Put capsicum and water in a blender and mix for 20 – 30 seconds. Don’t over mix the capsicum. Strain through a muslin towel into a saucepan and add the sugar and vinegar. Bring to boil and reduce to a third of the original quantity. Add the olive oil and emulsify with a hand blender.
Parsnip puree:
1 peeled whole parsnip cut to julienne
3 peeled and chopped parsnips (500 g)
2 garlic cloves
Salt, cayenne pepper
Boil the parsnip and the peeled garlic cloves in salted water for about 20- 30 minutes until soft. Strain but keep some of the liquid for later.
Puree the parsnip in a food processor until totally smooth and add some of the liquid if necessary.
Season with salt and the cayenne pepper to taste.
Set aside.
Fry the parsnip julienne in olive oil until golden and season with Maldon sea salt.
Abalone:
4 x 60mm d’Urville Abalone
1 garlic clove sliced
Salt, pepper
Use a spoon to take the abalone flesh out of the shell. You may keep the shell for presentation. Clean the paua from the intestines and cut the meat into very fine slices.
Heat some unsalted butter in a fry pan. Fry the paua and the garlic in the pan very quickly only for about 10 seconds at the most. Season with salt and pepper.
Ensemble :
Spoon some of the warm parsnip puree in the cleaned shell and top with the fried paua. Froth the capsicum reduction with the hand blender and drizzle some over the paua. Garnish with the fried parsnip straw and enjoy with a glass of Marlborough Sauvignon Blanc.
