abalone with apple and samphire salad
Abalone With Apple and Samphire Salad
1 abalone, raw weight ca. 800 1 clove of garlic, chopped
1cm ginger, chopped 15ml soy sauce
15ml olive oil 1/2 apple, sliced
1 sprig of thyme 6 crushed peppercorns
Clean and prepare abalone, marinate in the fridge for 12 hours with the other ingredients.
Seal the abalone and marinade in a vacuum bag and poach in a water bath at 85° for 7 hours.
When cooked drain of the marinade and add to the reduced mushroom stock
Slice the abalone in thin even slices garnish with the salad and serve dressed with the sauce.
One large abalone suffices for 10-12 good appetizer portions.
6 brown mushrooms or shiitake Water to cover
Season and cook the mushrooms in the water, allow the stock to cool, slice the mushrooms finely, reserve for the salad.
Reduce the mushroom stock to half, add the abalone marinade, simmer to allow the flavors to marry, strain. Reduce and season to taste, thicken slightly with corn flour.
50g samphire, blanched 1/2 apple cut in julienne
Grapefruit segments, torn Baby cucumber, peeled and sliced
The cooked and mushrooms from the stock 1 spring onion sliced
A few baby spinach leaves Olive oil
Toss the salad with some olive oil and extra grapefruit juice. Season to taste