Seared Abalone on Leek Fondue with Caper and Bread Sauce

Leek Fondue
2 leeks thinly sliced
2 shallots thinly sliced
100 mls fish stock
200 mls double cream

Sweat Shallots and leeks, add fish stock and reduce, add cream and reduce to correct consistency

Salsa Verde
90 g Fresh Breadcrumbs
2 only Boiled eggs
200 g Parsley
6 Cloves Garlic Crushed
6 Tbsp Vinegar
180 g Capers
100 mls Olive Oil
2 only Juice of Lemon

In a food processor add all ingredients except Olive oil, Blitz and then drizzle in olive oil until correct consistency. Thin with a little boiling water if necessary.

To Serve
Remove six Abalone from the shell and clean. Dredge with flour, season. In a hot pan sear Abalone 30 seconds and turn over. Place leek fondue into the shell and drizzle salsa verde around the outside. Place Abalone on leeks and serve.

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

Click Below To Order Our Live Paua:
Bream Bay Abalone, Whole In Shell