Skip to main content

{Gluten-Free} Meunière-Style Monterey Bay Abalone


Several years ago, I covered a cooking class for Edible Monterey Bay that Chef Justin Cogley led at Aubergine called 'Monterey Bay Abalone.' Click to read my piece - Abalone: Local, Delectable, and Not As Daunting as I Previously Imagined.


Though cooking abalone wasn't as daunting as I thought it would be, I still have never sought out abalone to make at home. But this week, our CSF (community supported fishery) share was abalone. So, I knew I had to come up with something good. The Enthusiastic Kitchen Elf and I perused the recipes on the Real Good Fish website and decided to give their Abalone Meunière recipe a try...slightly adapted.


Meunière is French for "miller's wife" and refers to both a method of preparation and a sauce; it's primarily used for fish. To cook something à la meunière means to cook it by first dredging it in flour. Due to Jake's current gluten-free adventure, our flour was gluten-free.


Ingredients serves 4

  • 6 to 8 small abalone (ours were vacuum-packed, pre-shucked and pre-tenderized)
  • 1 C gluten-free flour
  • 1/2 t freshly ground pepper
  • 6 T butter
  • splash of olive oil
  • zest from 2 organic Meyer lemons
  • juice from 2 organic Meyer lemons


Procedure
In a small mixing bowl, whisk together the flour, pepper, and lemon zest. Coat each abalone in flour, shaking off excess.


Melt butter in a splash of olive oil in a large, flat-bottom pan over medium-high heat. When the butter begins to foam, place the abalone in the pan. Gently agitate the pan, allowing the butter to turn brown and give off a nutty aroma.


After 2 minutes, turn the abalone and cook for another 2 minutes. Remove from heat. Add lemon juice to the pan and cook until slightly thickened.


To serve, place abalone on your plate and spoon the lemon sauce over the top. We served ours with Capricho de Cabra scalloped potatoes and Beurre Noisette-Braised Radishes over salad greens. Delish.


Thanks, Real Good Fish, for getting me back on the abalone train. And thanks, especially, for doing all the hard work in shucking it and tenderizing it. You made it easy and we loved it.

Comments

  1. I so wish I lived in an area that could have a CSF. We are surrounded by water here in Michigan and I am, of course, able to get fresh fish all summer long but nothing like the variety available to those of you on the ocean.

    ReplyDelete

Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce