Abalone with Shaved Fennel and Orange Salad, Seresin Lemon Oil

Fennel Salad
¼ medium sized Fennel Bulb
1 Orange
1 Spring Onion
2 Tbsp White Wine Vinegar
3 Tbsp Seresin Lemon Oil
Italian Parsley
Salt and Pepper

Shave the Fennel Bulb as thin as possible or use a potato peeler. Segment the orange and slice the spring onion, mix all ingredients and season.

Clean six Abalone from the shell, dredge with flour, season and sear in a hot pan for 30 secs on each side. Squeeze lemon juice over. Fill each shell with fennel salad and place sliced abalone on top.

Recipe: by Chris Fortune: Winner of the 2003 HELLS KITCHEN

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Bream Bay Abalone, Whole In Shell