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Abalone recipes - Abalone Almondine

Abalone recipes - Abalone Almondine recipe

 

Recipe Categories : | Abalone recipes | All Seafood recipes | Recipe Index |

Serves : 2

Ingredients :

  • 6 - 8 abalone steaks
  • 1 cup milk
  • ½ cup flour
  • ½ cup finely ground raw almonds
  • ¾ cup clarified butter
  • juice of 1 lemon
  • ¼ cup finely chopped fresh parsley
  • ½ cup slivered almonds


Preparation and Cooking Instructions :

  1. Pour milk in a large shallow bowl. In another shallow bowl combine flour and ground almonds seasoned with salt and pepper.
  2. Preheat a heavy 12"- 14" skillet over moderate heat. Add enough clarified butter to the skillet to cover the bottom. Dip each abalone steak first into the milk, then the flour mixture, so that each piece is well coated.
  3. Sauté steaks on each side until golden brown; around 45 seconds per side. (Overcooking will cause the abalone to be tough.) As each steak is sautéed, remove from the skillet and place on a warm platter. Place platter in a warm oven.
  4. In a heavy skillet, melt ¼ cup butter and sauté the almonds over moderate heat for 4-6 minutes or until they are golden brown, stirring constantly. Remove the platter from the oven, pour the almonds and butter over the abalone. Sprinkle with lemon juice and parsley and serve at once.

Abalone: From Sea to Saucepan
Abalone: From Sea to Saucepan

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Fish & Shellfish by James Peterson

Editorial Reviews:
From Publishers Weekly:
Peterson (Sauces and Splendid Soups) has compiled a comprehensive, deftly organized guide to the preparation of seafood. The volume's four easily cross-referenced parts begin with cooking techniques and recipes in "Finfish" and "Shellfish." "Seafood in Other Guises" contains recipes for salads, soups, stews and such dishes as Ricotta and Sage Agnolini in Tomato Shrimp Broth and Salmon and Smoked Salmon Mousse Napoleons. "Finfish Dictionary" includes tips for identifying and cooking more than 200 species. The impressive range of Peterson's 150-plus recipes moves from the simple (Baked Mackerel with Mustard and Bread Crumbs) to the more challenging (Curry-Flavored Monkfish Croquettes with Pear Chutney) and includes the unusual (Arctic Char Baked in Salt; Indian-Style Sweet-and-Hot Seafood Chowder with Coconut Milk). Sidebars and boxes include tips for such things as taking the meat from lobster shells and buying scallops or seasoned vinegar for sushi. Charts for traditional ethnic dishes offer at-a-glance guides to ingredients, flavors, enrichers and garnishes. Peterson's authoritative, informal prose style blends well with the book's organization to make this volume a reference sure to please amateur and professional cooks. Also included are a glossary, source list and color photos.

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