Best Abalone Almondine Recipes
ABALONE ALMONDINE
I remember many years ago enjoying fresh abalone steaks in Southern California along the coastline. The abalone is now on the endangered species list and consequently can't be legally harvested from the ocean. There are a few seafood farms, however, which still sell abalone steaks on line. They're outrageously expensive, but I recently purchased a few and prepared them this way. They were wonderful and brought back lots of happy memories. I think my recipe is the first on Zaar for fresh abalone. This recipe truly makes a fine gourmet main dish. Serve with buttered angel hair pasta and fresh vegetables. Break out your very best bottle of white wine and enjoy.
Provided by GREG IN SAN DIEGO
Categories < 30 Mins
Time 16m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pour milk into a large shallow bowl.
- In another shallow bowl, combine flour seasoned with salt and freshly ground black pepper and corn meal.
- Melt 1/2 cup butter over moderate heat in a heavy 12 to 14 inch skillet.
- While the butter is melting, dip each abalone steak first into the milk, then the flour mixture, so that each piece is well coated.
- When the butter in the skillet has stopped foaming, quickly saute each steak on each side no more than 15 to 20 seconds per side.
- IMPORTANT: Overcooking will cause the abalone to be tough and you will have wasted lots of money!
- As each steak is sauteed, remove from the skillet and place on a warm platte.
- When all the steaks are sauteed, sprinkle with lemon juice and parsley.
- Place platter in a warm oven.
- In a heavy skillet, melt 1/4 cup butter and saute the almonds over moderate heat for 4 to 6 minutes or until they are golden brown, stirring constantly.
- Remove the platter from the oven, pour the almonds and butter over the abalone steaks and serve at once.
Nutrition Facts :
SOLE ALMONDINE
This recipe was an experiment and it turned into a great hit. The almonds add so much flavor to the fish.-Marshall Simon, Grand Rapids, Michigan
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, heat 4 tablespoons butter and oil over medium heat. Dip fillets in flour, then in egg. Place in skillet; cook until lightly browned and the fish flakes easily with a fork, about 2 minutes on each side. Transfer to a platter and keep warm. , In the same skillet, melt remaining butter. Add the almonds, lemon juice, and wine if desired; heat through. Pour over fillets and garnish with lemon wedges.
Nutrition Facts : Calories 318 calories, Fat 24g fat (10g saturated fat), Cholesterol 146mg cholesterol, Sodium 252mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein.
TRADITIONAL ABALONE
A delicious breaded and pan fried abalone with home made cocktail sauce.
Provided by ABALONEDIVER
Categories 100+ Everyday Cooking Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Slice the abalone into 1/4 inch thick steaks, making sure to trim off any meat that is not white, as this part tends to be very tough. Place the steaks on a cutting board, and pound with a meat tenderizer until pliable.
- In a small bowl, stir together the ketchup, horseradish, and lime juice to make a cocktail sauce. Refrigerate until ready to use.
- Heat olive oil in a large heavy skillet over medium heat for about 5 minutes. Whisk eggs and milk together in a shallow dish. Place bread crumbs in a large resealable plastic bag. Dip the abalone steaks in egg, then place in the bag with the crumbs and shake to coat.
- Fry coated abalone for 3 to 5 minutes on each side, until golden brown. Remove to paper towels to drain. Place on a platter, and garnish with lime slices and parsley. Serve with the cocktail sauce for dipping.
Nutrition Facts : Calories 813.5 calories, Carbohydrate 44.4 g, Cholesterol 135.8 mg, Fat 63.2 g, Fiber 2.5 g, Protein 19.1 g, SaturatedFat 9.7 g, Sodium 1438.4 mg, Sugar 10.3 g
MONTEREY BAY ABALONE, MEUNIèRE-STYLE
Provided by Christine Muhlke
Categories project, appetizer
Time 20m
Yield Serves 4 as an appetizer, 2 as an entree
Number Of Ingredients 6
Steps:
- The day before serving, force a large tablespoon between the abalone and its shell, sliding the spoon against the shell to dislodge the shell muscle. (The side not attached to the shell is called the foot.) Using your hands, peel off the narrow flap (a k a the mantle) near the head - the area with two black prongs - then remove the innards that surround the central, round shell muscle. If you cannot grab the mantle, slice it slightly to allow you to grip it better, trying not to pierce the innards, which are attached to the abalone at the head. Cut out the innards and the head in one small chunk and discard. Put the abalone on a plate, cover with plastic wrap and refrigerate overnight. (This step is necessary to relax the abalone and prevent it from splitting when pounded.) Repeat with the remaining abalones.
- The next morning, make crisscross incisions about 1?4 inch apart and 1?4 inch deep on the bottom of the round shell muscle of each abalone. Place the abalone, foot-side down, on a dish towel. Fold the other edge of the towel over the abalone to completely cover. Pound two to three times gently but firmly with the even side of a meat pounder, slightly flattening the abalone without disfiguring it. (Do not use a tenderizer or the cubed side of a meat pounder. Use only a flat surface.) Repeat with the remaining abalones. Return them to a plate, cover with plastic wrap and refrigerate.
- Toss the abalones in flour, shaking off excess. Heat the butter in a large sauté pan over medium-high heat. When it foams, place the abalones in the pan, foot-side up. While gently shaking the pan, allow the butter to slowly turn to a hazelnut brown with a nutty aroma. After about 2 minutes, turn the abalones and cook for 1 minute more. Both the abalones and the butter should be golden brown. Add the parsley and lemon juice and shake the pan to coat with the juices. Place the abalones on a plate and spoon over a bit of the juices. If you choose, top with a pinch of fleur de sel.
Nutrition Facts : @context http, Calories 244, UnsaturatedFat 5 grams, Carbohydrate 14 grams, Fat 18 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 11 grams, Sodium 170 milligrams, Sugar 0 grams, TransFat 1 gram
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What is Abalone
Abalone is a type of sea snail that belongs to the family Haliotidae. It is found in the shallow waters and rocky crevices of the Pacific Ocean. Abalone has a unique flavor that can be described as a cross between scallops and clams. The texture is tender and delicate, making it a popular ingredient in gourmet cuisine.Abalone Preparation
Before cooking, abalone must be cleaned and tenderized. The cleaning process involves removing the abalone from its shell, trimming away the viscera, and scrubbing the flesh with a stiff brush to remove any residue. Tenderizing the abalone involves pounding the flesh with a meat mallet until it is thin and tender.Almondine Sauce
Almondine sauce is a classic French sauce that involves browning butter and adding almonds to the pan. The almonds are toasted in the butter until they are golden brown and fragrant. The sauce is typically finished with lemon juice and parsley.Abalone Almondine
To make abalone almondine, the tenderized abalone is breaded in a mixture of flour and finely chopped almonds. The abalone is then sautéed in butter until it is golden brown on both sides. The almondine sauce is made by browning butter in a separate pan and adding sliced almonds. Once the almonds are toasted, the sauce is finished with lemon juice and parsley. The abalone is served with the almondine sauce drizzled over the top.Variations
There are many variations of abalone almondine that involve different types of nuts and sauces. For example, abalone can be coated with macadamia nuts instead of almonds for a slightly sweeter flavor. The sauce can also be made with white wine and shallots for a more complex flavor.Conclusion
Abalone almondine is a delicious and elegant seafood dish that is perfect for special occasions. The delicate texture of the abalone pairs perfectly with the crunchy coating of almonds and the rich butter-based sauce. With its unique flavor and versatility, abalone is sure to become a favorite ingredient in any gourmet kitchen.Valuable Tips when Making Abalone Almondine Recipes
Abalone is a delicacy that is treasured for its exquisite and unique taste. It is a rare seafood that makes any dish special. If you are looking for a way to enhance your abalone experience, almondine is a perfect recipe to try. The dish is incredibly flavorful, and the crunch that comes from the almonds will leave you asking for more. Here are some valuable tips to consider when making abalone almondine recipes.
1. Choose Quality Abalone.
The quality of the abalone you use will determine the final outcome of your almondine dish. When looking for the best abalone, consider the texture, weight, and freshness. Choose abalone that is firm to the touch and has a good weight. A good quality abalone should smell fresh, and the shell should be tightly closed. It is also advisable to buy from reputable seafood shops and, if possible, choose wild-caught abalone rather than farmed ones.
2. Tenderize the Abalone.
Abalone is often tough, and therefore, it needs to be tenderized to make it more palatable. Tenderizing helps to break down the muscle fibers and makes the abalone soft and tender. The best way to tenderize abalone is by pounding it with a meat mallet. Start by cleaning the abalone and removing any remaining parts. Then, place it between two pieces of plastic wrap and use a meat mallet to pound it gently. Do not overdo it as this can lead to the abalone becoming slimy and mushy.
3. Use Fresh Almonds.
Almonds are a crucial ingredient in almondine recipes. For the best flavor, it is advisable to use fresh almonds that are still in their shells. Fresh almonds have a rich, nutty flavor that enhances the taste of the dish. To remove the shells, blanch the almonds in boiling water for two minutes, then rinse under cold water and pat them dry. Once the shells are removed, toast the almonds in a pan until they turn golden brown.
4. Cook the Abalone Quickly.
Abalone cooks quickly and should, therefore, be prepared last before serving. When cooking the abalone, aim to cook it for a short time over high heat. Overcooking can make it tough and rubbery. A couple of minutes on each side should be enough to cook the abalone perfectly. As soon as it is cooked, remove it from the pan and transfer it to a plate.
5. Keep the Sauce Simple.
Almondine sauce is simple yet delicious. The sauce is made from butter, lemon juice, and toasted almonds, among other ingredients. When making the sauce, keep it simple and avoid adding too many ingredients that may overpower the delicate flavor of the abalone. Use the pan drippings left behind from cooking the abalone to create a rich and flavorful sauce.
6. Avoid Overcrowding the Pan.
When cooking abalone, it is crucial not to overcrowd the pan. Overcrowding can lead to uneven cooking, and the abalone will not brown correctly. Cook the abalone in batches if necessary, making sure there is enough space between them. This will ensure that each piece of abalone cooks evenly and browns perfectly.
7. Serve Immediately.
Abalone almondine is best served immediately after cooking. The dish can be served with a sprinkle of parsley, lemon wedges, and a side of steamed vegetables, such as green beans or asparagus. Make sure you plate the dish attractively to enhance the overall dining experience.
Conclusion
Abalone almondine is an exquisite dish that will leave your taste buds craving for more. To create the perfect dish, it is advisable to use high-quality abalone and fresh almonds. Tenderize the abalone and cook it quickly over high heat to maintain its tenderness. Keep the sauce simple and do not overcrowd the pan when cooking. Lastly, serve the dish immediately after cooking while it is still hot and enjoy the explosion of flavors in your mouth.