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Feb 6, 2008 4:27 am US/Pacific
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Golden Abalone Medallions
From "The Abalone Farm."
Cayuca (CBS) ―
INGREDIENTS:
1 pound tenderized abalone steaks (16/1 ounce
steaks)
2 egg whites
1/2 cup crushed saltine crackers mixed with 1/2 cup panko (*variations - try this with ground raw almonds, pistachios, hazelnuts or macadamia. Mix 1 part ground raw nuts with 6 parts panko)
2 cups clarified butter
1/2 cup slivered almonds
Chopped parsley
Lemon wedges
Sauce:
Apricot/pineapple jam
Butter
White wine
DIRECTIONS:
1. Melt butter and jam in a saucepan over low heat.
Add white wine. Adjust the amount of each
ingredient to suit your taste. Keep warm.
2. Do not remove the steaks from the vacuum packs.
Using the palm of your hand, gently pound each
steak 6-8 times. To open the vacuum packs and to
minimize tearing the delicate steaks, cut the
vacuum pack bags on two or three sides. Handle
the steaks by the top/tip or use a spatula.
3. Beat egg whites until slightly foamy. Dip abalone
steaks in egg whites then the cracker crumbs to
evenly coat abalone steaks on both sides.
4. Pour enough clarified butter into a pre-heated
skillet to cover the bottom. Place enough abalone
to cover the bottom of the pan. Cook for 45
seconds to 1 minute on each side or until lightly
brown.
5. Cook over medium-high heat and wipe the
pan clean with a towel between batches if the
butter begins to scorch. Place cooked abalone
steaks on a warm platter.
6. After cooking all of the steaks, add more butter to
the skillet and the slivered almonds. Cook until
lightly browned. Sprinkle over the platter of
abalone steaks.
7. Serve by placing 4 abalone steaks on each plate
and garnish with parsley and lemon; spoon sauce
along the side.