Rich, Fresh & Piquant


  • Abalone:

  • 500 grams minced abalone

  • 1 egg lightly beaten

  • 1/2 cup Milk

  • 1/2 cup plain flour

  • 1/2 Onion diced

  • oil for frying

  • salt and pepper to taste

  • Dill, Lemon and Caper Sauce:

  • 1 oz. butter

  • 1 oz. shallots, pared, minced

  • 2 oz. capers, chopped

  • 2 oz. dry sherry

  • 3 oz. clam juice

  • 1 oz. lemon juice

  • 6 oz. heavy cream

  • 2 oz. butter, chilled

  • 1 tbsp. dill weed, chopped

  • salt and pepper, to taste


  • 1.


  • 2.

    Sift flour, salt and pepper together

  • 3.

    Stir the egg & milk into flour mixture (thick syrup texture)

  • 4.

    Mix minced abalone and chopped onion into flour mixture and fry spoonfuls of mixture in a fry pan till cooked through and golden brown on each side.

  • 5.

    Dill, Lemon and Caper Sauce:

  • 6.

    Heat Butter in stainless Sauce pan. Add shallots; saute until soft. Add capers and sherry; heat to simmering. Add lemon juice, clam Juice and heavy cream; reduce by half. Reduce heat to low; shave in Butter until Sauce is rich and shiny. Add dill; season with salt and pepper.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 961kj
  • Fat Total 83g
  • Saturated Fat 25g
  • Protein 28g
  • Carbohydrate 27g
  • Sugar 4g
  • Sodium 950mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Serve with a green salad and bread and butter

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