Baby abalone with seaweed salad and balsamic flakes
Photo by Stephen Goodenough
This recipe is part of a menu created by Tina Duncan for Simply You Living, highlighting New Zealand’s finest produce. For starters, delicate kai moana, followed by venison steaks with kumara fondant, pea puree and delicately herbed carrots. To finish; a sweet note of honey soufflé with walnut wafers and orange blossom labne.
- Using a spoon, scoop out abalone meat from the shell. Cut off the soft organ sac and remove the beak.
- Heat a small pan with olive oil and butter, season abalone and cook 30 seconds each side.
- Cut into thin slices and serve with seaweed salad and a sprinkling of balsamic flakes.