Paua Stacks with Mushroom Risotto and Hollandaise

2 large paua
White fish fillets (one third the amount of paua)
1tbsp plain flour
2tsp baking powder
1 fresh chilli
1tbsp chopped frozen spinach
cayenne pepper
2 eggs

   1. Gut paua and remove frills.
   2. Cut into chunks and put through mincer. Put white fish fillet through the mincer, about one third the amount of paua.
   3. Combine and add finely diced chilli and a smidgeon of cayenne pepper to season.
   4. Put through the mincer a second time.
   5. Sift four and baking powder together and mix thoroughly with paua.
   6. Separate eggs and beat whites to a foam.
   7. Mix yolks with paua mix and then fold in whites. Stir in spinach. Half fill a setof greased ‘chef’s rings’ in a baking tray or a muffin tin and bake in an oven pre-heated to 200°C for 8 minutes. The paua stacks should rise to a light, fluffy consistency.
   8. Remove from rings and serve on top of mushroom risotto with Hollandaise sauce.
 
Hollandaise Sauce
3 egg yolks
1/4 cup white wine vinegar
2 tbsp cold water
White pepper
200g salted butter
Juice of half a lemon.
 
   1. Melt butter and stand to one side.
   2. Add vinegar, water and a good dash of white pepper to a small saucepan and simmer until reduced to 1tbsp.
   3. Pour into a bowl that fits over a saucepan containing boiling water (to avoid direct heat) and whisk in egg yolks one at a time until light and frothy. Gradually stir in melted butter until you attain a thick light sauce.
   4. Add lemon to taste.

Recipe and photo supplied by Daryl Crimp & Annette Bormolini.

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