
Abalone, Pan-Seared And Served With Squid-Ink Risotto
User Reviews
4.9
138 reviews
Excellent
-
Prep Time
7 hrs
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Cook Time
mins
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Total Time
13 hrs
-
Servings
4 servings
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Course
Main Course
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Cuisine
Italian

Abalone, Pan-Seared And Served With Squid-Ink Risotto
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This is a delicious pan-seared abalone recipe with squid-ink risotto submitted by Chef Harald Bresselschmidt.
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Ingredients
Risotto:
- 25 g butter
- 1 small onion chopped
- 80 grams arborio rice risotto rice
- 1 achet squid iInk
- 100 ml white wine
- 100 ml fish stock
- 150 ml vegetable stock
- salt
- 1 teaspoon lemon thyme fresh, chopped
- 2 tablespoons parsley fresh, chopped
- 40 g cold butter
Abalone:
- 4 abalone fresh, clean, and thinly sliced
- 1 lime zest and juice
- 25 ml vermouth
- 30 g butter for frying
- 1/4 teaspoon sea salt fine
Foam:
- 200 ml white wine
- 50 ml vermouth dry
- 2 star anise
- 1 small leek only the white part
- 1 lime
- 60 g butter cut into small blocks
Instructions
- Marinate the abalone with lime zest and a drop of vermouth.
- Mix the remaining vermouth with the lime juice and keep aside to flash sauté the abalone.
- The risotto should only be cooked about 15 minutes before serving you start frying the abalone so as to finish both at the same time.
- Heat butter in a deep saucepan and sweat the onion until soft.
- Add risotto rice and the squid ink, stir for one minute to heat up the rice and deglaze with the white wine.
- Reduce until dry, then add one-third of the hot vegetable stock, season and cook on fairly high heat while stirring continuously.
- Add more stock as the rice cooks just about dry. This process should take about 11–13 minutes.
- Add the herbs and butter and stir until integrated. Adjust with stock if necessary, to make sure the risotto stays moist while binding it with the butter.
To serve:
- Add butter to frying pan and sear the abalone for 30 seconds only.
- De-glaze with vermouth and lemon juice to finish.
- Salt to taste.
- Remove from the heat and serve immediately with the risotto.
- Then add foam and garnish with shoots or small leaves.
- Important is to not overpower the delicate flavours of abalone.
Notes
Genuine Reviews
User Reviews
Overall Rating
4.9
138 reviews
Excellent
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