Stewed Abalone
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The original version of this old recipe calls for ormers, the European species of abalone found in the English Channel, and recommends cooking them for 8 hours - an excessive time by modern standards.
The meat should be as tender as veal but more delicious.
INGREDIENTS
2 pounds abalone meat, pounded and cut into cubes
2 tablespoons butter
1 1/2 tablespoons flour
1 large onion, sliced
1 tablespoon chopped mixed fresh herbs
Salt and pepper
2 cups fish stockHeat the butter in a skillet and brown the abalone cubes on all sides. Remove them to a large pot with the onion, herbs and seasoning.
Add the flour to the skillet and cook, stirring until lightly browned. Gradually stir in the stock. When the stock has thickened, pour it over the abalone in the pot. Cover and simmer very gently for 1 hour.
Serves 6