Monterey Abalone Company
Pan Fried Abalone
2 Abalone Steaks
3 Tablespoons Butter
1 Tablespoon Oil
Freshly ground pepper
1 Tablespoon Lemon juice
2 Sprigs Parsley
Tenderize the abalone steaks by pounding with a wooden mallet. Use persistent, firm strikes, and flatten them to quarter inch thickness. Do not overcook, or the abalone will become tough and rubbery. Thirty seconds to a side is enough. Less is better. Pat the abalone dry. Melt the butter with the oil in a large skillet. When the butter foams and is very hot, add the steaks. Season with salt and pepper and fry 30 seconds on each side. Transfer to a warm platter, drizzle with lemon juice and garnish with parsley.
1 Egg - slightly beaten
2 teaspoons Milk
3/4 cup Sifted seasoned dry breadcrumbs
2 tablespoons Vegetable oil
Cut the abalone into 1cm thick steaks across the grain and pound to tenderize Mix the egg and milk and beat slightly. Place mixture in a shallow plate. In second plate place the breadcrumbs. Dip the abalone in the egg wash and then coat in the breadcrumbs. When the oil is hot sauté' the abalone steaks for about 1 1/2 to 2 minutes on each side.
500g fresh abalone, ground or chopped very finely
1/4 cup butter mixed with 2 Tablespoons oil
1/2 cup leeks, thinly sliced
1/2 cup onions, chopped
1/2 cup green peppers, chopped
1/4 cup celery, chopped
1/2 pint fish stock
2 cups diced potatoes
Salt and pepper to taste Sauce:
1/4 cup butter
1/2 cup flour
Salt to taste
Pinch of nutmeg
Pinch of cayenne pepper
1/4 cup Sherry
In a large saucepan, put the oil and butter mix. When mixture is hot, add all of the vegetables and sauté them until they are lightly brown. Add the chopped abalone and the fish stock, and then bring to the boil. Add the diced potatoes and let the chowder simmer while you prepare the following cream sauce.
In a separate saucepan, melt 1/4 cup butter. Add the flour, then blend it in thoroughly. Add salt to taste, a pinch of nutmeg, and cayenne pepper. Let simmer for 2 minutes. Mix the cream and milk together, add to the flour mixture and heat gently, mixing constantly. When smooth, add Sherry.
Add this cream sauce to the above simmering chowder. Bring to a quick boil, stirring well. Serve with chunks of French Bread.
Stir Fried Abalone with Cucumber
500g Abalone, sliced .5cm thick
1 large cucumber
2 tablespoons dry sherry
1 tablespoon Soy Sauce
2 teaspoons sugar
1 teaspoon salt (optional)
3 tablespoons peanut oil
Score surface of each steak at about 0.5cm intervals about 3/4 through. Cut across scoring to make strips about 2.5cm wide. Peel cucumber and halve it lengthwise. Remove and discard seeds. Cut each half lengthwise again, then cut into 5cm lengths. Score each piece 1/2 way through at 0.25cm intervals. Combine sherry, soy sauce, sugar and salt. Heat oil in very hot wok, stir-fry cucumber for 2 minutes. Add abalone pieces, stir-fry for 1 minute.
Pour sauce over cucumber and abalone in wok, cook only long enough to heat through. Serve immediately over steamed white rice.
2 small cans green chili peppers
500g mozzarella cheese
500g tenderized abalone steaks, 0.5cm thick
1 beaten egg
1 whole avocado
1/2 cup crackers or bread crumbs
Dip steaks in beaten egg, then shake in a bag with the crumbs. Finely slice the peppers, cheese and avocado. Lay ingredients on abalone steak, roll the steak tightly and secure with a wooden toothpick. Bake in uncovered casserole dish 15 minutes at 175ºC.
4 pounded abalone steaks
8-10 strips Prosciutto
1/4 cup Grated cheese
1/4 Cup Grated Parmesan cheese
4 tbsp. roasted pine nuts, coarsely chopped
4 tbsp. chopped parsley
Place two strips of prosciutto on a steak. Sprinkle with grated cheese and 1tbsp. pine nuts. Roll steak into a flute, parallel with strips of prosciutto, and secure with a toothpick. Repeat with remaining steaks. Place in a shallow lightly oiled baking dish. Brush lightly oil and butter. Sprinkle with Parmesan cheese. Bake uncovered at 175ºC for 30 min. Sprinkle with parsley and garnish with lemon wedges.
milk to marinate
1/4 cup butter
1/4 cup oil
1 teaspoon dill
1-2 limes, slice into quarters to squeeze
6 cloves garlic, minced or crushed
1/4 cup capers
1/2 cup sun-dried tomatoes
1/4 cup coarsely grated parmesan cheese
12-14 mushrooms, sliced and sautéed
500g asparagus, cut into 2cm pieces, steamed to tender
500g fettuccini pasta, broken in half
oil and dill mixture, just enough to coat pasta
After preparing abalone steaks, place in milk to marinate. This marinade can also be done over a period of the day. Clean and cut mushrooms and asparagus. Mince/crush garlic. Sautee' mushrooms and steam asparagus and put in large bowl. This will be your serving dish, so make sure it will hold all ingredients.
Keep warm in oven heated to about 75ºC. In a fry pan, sauté' milk-marinated abalone steaks in butter, oil and dill mixture. As the abalone cooks, squeeze lime over. Cook until you can gently cut with a fork. Start cooking linguine. Cut cooked abalone steaks into bite size pieces and add with garlic, capers, parmesan cheese and sun-dried tomatoes to mushrooms and asparagus.
When linguine is cooked al dente, drain. Coat pasta with oil/dill mixture before turning the ingredients into the bowl. Optional- do a final generous squeeze of lime over entire mixture.
Stir Fried Abalone
1. Slice Abalone meat thinly into strips approximately 20mm wide.
2. Cut onion and broccoli into flowerets.
3. Slice water chestnuts.
4. Crushed garlic.
Heat vegetable oil in a wok or frying pan until almost boiling. Place the Abalone into the wok with the garlic and toss around for one minute before placing the other ingredients into the wok so that the Abalone is sealed and does not bleed. Toss around in the wok for a further two to three minutes, then sprinkle with a small amount of soy or oyster sauce. Serve on a bed of boiled rice.
Deep Fried Abalone
Prepare your favorite batter (e.g., Beer Batter). Roll whole, tenderized Abalone in plain flour then deep fry in very hot oil until golden brown (usually two or three minutes). Serve with salad and vegetables. Pour sweet and sour sauce over the Abalone.
Soy & Honey Abalone
Excellent with pre dinner drinks, served with savory biscuits.
Place approximately 6 to 8 Abalone in a large saucepan and cover with water. Add half a cup of brown sugar, half a cup of soy sauce, one tablespoon of chili sauce and one tablespoon of honey. Boil for 2.5 hours, checking that the Abalone are always covered (add more water if necessary). Store in refrigerator until needed. Slice thinly and serve.
Tenderize Abalone with a steak hammer until the muscle fiber is broken. If the Abalone is very thick, slice it in half to make 2 steaks before tenderizing. Place Abalone on a very hot, oiled hot plate or BBQ surface for approximately one minute per side. Serve with oyster sauce and salad.
(Ideal for Frozen Abalone)
Spring onions, finely chopped
Soy sauce to taste
Mix all ingredients together, roll in breadcrumbs and press flat into hamburger shape. Fry in hot oil for three to four minutes. Drain and serve.
Open can and empty contents into a bowl, separating the juice from the abalone. As the abalone have already been cooked in the can before opening, they can be simply sliced up thinly and server with savory biscuits with a sprinkle of soy sauce whilst enjoying pre dinner drinks.
Alternatively, they can be sliced up and re-heated in a wok with vegetables and your choice of either oyster or soy sauce.
Western Style Abalone
1. Place a thin fillet knife against the inside of the flat portion of the shell and move it inward, cutting the muscle attachment close to the shell.
2. Remove the meat from the shell.
3. Trim the head, gills, and viscera. To do this lay the abalone the foot side down. Place the knife just forward of the point where the meat was attached to the shell and cut at a 45-degree angle down and forward.
4. Cut the meat across the grain, but not quite in half, for a butterfly cut.
5. To tenderize, lightly pound the meat a few times on both sides with a broad knife.
6. Add some butter to a very hot skillet. You must cook abalone quickly or it will become very tough. Cook for only one or two seconds on each side.
Serve two cooked two-inch petite abalone placed in the shell for a nice presentation.
Serve three cooked, three-inch petite abalone with fresh pasta and vegetable garnish.
NOTE: Larger farmed abalone of 100mm or more require only one or two pieces per serving.
Monterey Abalone Company
160 Municipal Wharf No.2 Monterey, California 93940
Tel/fax (831) 646-0350 email@example.com