Abalone, Pan-Seared And Served With Squid-Ink Risotto
User Reviews
4.9
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Prep Time
7 hrs
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Cook Time
45 mins
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Total Time
13 hrs
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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
Description
Abalone is prepared by marinating thin slices with lime zest and vermouth before searing them in butter for a brief 30 seconds. This quick cooking preserves the mollusk's tender texture and fresh flavor. The risotto uses arborio rice cooked with butter, onion, and squid ink, gradually adding vegetable and fish stocks along with white wine. Fresh herbs like lemon thyme and parsley finish the risotto, along with cold butter for creaminess. The squid ink lends a striking black color and a subtle oceanic flavor that complements the abalone.
Serving the abalone on top or alongside the risotto allows the contrasting textures of tender seafood and creamy rice to shine. The vermouth and lime deglaze sauce brightens and adds depth to the seared abalone. This dish suits a refined dinner where seafood flavors and elegant presentation are desired.
Timing is key: the risotto is started about 15 minutes before frying the abalone to ensure both components finish simultaneously, preserving optimal textures. Use fresh herbs and stocks for best flavor.
Ingredients
Risotto:
- 25 g butter
- 1 onion chopped, small
- 80 grams arborio rice risotto rice
- 1 achet squid ink
- 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 butter cold
Abalone:
- 4 abalone fresh, clean, and thinly sliced
- 1 lime zest and juice
- 25 ml vermouth
- 30 g butter for frying
- 1/4 teaspoon salt fine, sea salt
Foam:
- 200 ml white wine
- 50 ml vermouth dry
- 2 star anise
- 1 leek only the white part, small
- 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
User Reviews
Overall Rating
4.9
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