An easy-to-make filling pasta or risotto meal utilising Two Oceans abalone served in a liver cream sauce.
Serves 1
Cooking tip: Save any abalone juice and add to the garlic butter.
Ingredients
1 abalone liver and abalone juice from a whole frozen abalone in shell or live abalone
1 clove garlic
3 tbsp butter
250ml cream
Pasta or Arborio rice stock for cooking risotto |
Methods
- Gently remove abalone stomach away from shell. Place the stomach on a cutting board, wipe dry with a paper towel. The largest end of the stomach shall have a green coloured section (female abalone) or a white section (male abalone), this is the abalone gonads or liver. Gently trim this section away from the stomach with a sharp knife. Place the liver on paper towel and gently push out excess fluid (dark colour). Save any abalone juice/blood.
- Thinly chop garlic.
- Add 1 tbsp butter into fry pan on medium heat. Add chopped garlic.
- Add abalone stomach and any juice/blood to the garlic butter and mix the stomach into the butter.
- Slowly add cream while mixing and breaking down the liver into the sauce. Once cream begins to bubble add 2 tbsp of butter and mix through the sauce. Remove from heat and push sauce through fine strainer.
- Add sauce to your favourite cooked pasta or risotto.
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