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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.


  • Extra Virgin Olive Oil

  • 4 Abalone shucked and sliced

  • 1 cup Samphire

  • 2 sprigs Rosemary crushed

  • 0.5 bunch Parsley roughly chopped

  • sea salt

  • freshly Ground black Pepper

  • 20 g unsalted butter

  • 1 juice of Lemon


  • 1.

    Heat a little extra virgin olive oil in a wok.

  • 2.

    Add the sliced abalone and stir fry quickly, just to heat through.

  • 3.

    Add the samphire, rosemary and parsley with a small pinch of salt, a little extra virgin olive oil and the butter.

  • 4.

    Toss well.

  • 5.

    Add the lemon juice and remove from the heat.

  • 6.

    To serve, carefully transfer to a plate and finish with a grind of pepper.

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