Poached Abalone with Lemon Grass and Ginger
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From Chef Matthew Manka
INGREDIENTS
2 tablespoons extra virgin olive oil
1 small stalk lemongrass, chopped
1-inch chunk fresh ginger, coarsely chopped
1 cup dry white wine
1 live abalone, 4 to 5 ounces
1/2 cup whipping cream
1 teaspoon juice from a jar of pickled ginger, optional
Salt and freshly ground pepper, to tasteCombine the oil, lemongrass and ginger in a small saucepan over low heat. Simmer for 20 minutes, keeping the heat very low so the ginger barely starts to brown. Add the wine; bring the mixture to a boil, and reduce by two-thirds.
Meanwhile, shuck, clean and horizontally slice the abalone 1/8-inch thick. Between sheets of waxed paper or plastic wrap and using a meat mallet or similar tool, lightly pound the abalone sices until they are slightly flattened; refrigerate if not using immediately.
Strain the oil and wine mixture into a skillet; add the cream. Bring the mixture just to a boil, then reduce slightly, enough to coat a spoon. Season to taste, adding the ginger juice if desired.
Slip in the abalone slices and poach until just tender, 30 to 45 seconds. Serve the abalone slices in the creamy broth.
Makes 2 servings