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Stir-fried Abalone with Samphire

Recipe by Neil Perry from Neil Perry - Fresh And Fast

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Abalone is a mollusc with an edible abductor muscle and a very delicate taste. Large abalone can be very tough and benefit from pounding before cooking. The smaller farmed abalone are much more tender. Samphire, also known as sea asparagus grows wild on sea cliffs and in rocky coastal areas. The succulent young leaves can be stir fried, pickled or used fresh in salads. It is salty to taste.

Serves 4

Ingredients

Extra virgin olive oil
4 abalone shucked and sliced
1 cup samphire
2 sprigs rosemary crushed
½ bunch parsley roughly chopped
Sea salt
Freshly ground black pepper
20 g unsalted butter
1 juice of lemon

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Method

Heat a little extra virgin olive oil in a wok.
Add the sliced abalone and stir fry quickly, just to heat through.
Add the samphire, rosemary and parsley with a small pinch of salt, a little extra virgin olive oil and the butter.
Toss well.
Add the lemon juice and remove from the heat.
To serve, carefully transfer to a plate and finish with a grind of pepper.

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What do you think?

James hill April 2011

What a dish intact been eating abalone for 15 years and never had it like that well done what a dish a must try for the lovers of abalone

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ency June 2009

marvelous meal....lency lamuda

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