Recipes
d’Urville Abalone With Saffron Fish Stock
Recipe by Alain Hauswirth, The Swiss Guy Carte Blanche Catering , Marlborough
Fish Stock :
Fresh fish bones,
Leek end cuts
A spiked onion,
A piece of ginger,
Water and white wine.
Pass through a sift [don't boil fish stock - simmer for 30 min only]
Reduce stock down to about 100 ml. Add saffron shreds and 100 ml of cream. Reduce until nicely thick but still pourable.
Abalone
Shuck abalone, remove gut, chop flesh into 4 thin bits.
Sauté of in very small amount of butter 30 sec add the saffron stock and pour back into the shell.
Garnish with Fish roe [black] and serve as an appetiser.
“I found d’Urville Abalone an inspiring product to use. It's a high end food but if well used and presented its value will be truly reflected"
Alain Houswirth, The Swiss Guy Carte Blanche Catering,
Marlborough.
