Skip to main content

Abalone à la Meunière Over Potatoes + Albariño


Last week I purchased some extra abalone when I picked up my CSF (community-supported fishery) share. And though I tried to come up with a new way to preparing the abalone, my boys clambored for "the good way" of cooking it. I did switch it up by putting it on top of some roasted potatoes akin to a fish'n'chips kinda thing. But, really, why fix what's not broken, right? They like their abalone meunière-style, so that's what I made.

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. Before I get to my recipe, I want to share the wine with which I paired the dinner.

¡Salud!

Friends from Spain gave me this bottle of Albariño when I had asked about the varietal. Albariño is a native Spanish grape grown mainly in Rías Baixas. As it's a region renowned for oysters, mussels, clams, and other ocean delicacies, I thought it would pair nicely with the abalone. It did!

Abalone à la Meunière Over Potatoes


Ingredients serves 4
Abalone
  • 6 to 8 small abalone (Ours were vacuum-packed, pre-shucked and pre-tenderized. Thank you, Real Good Fish!)
  • 1 C flour
  • 1 egg beaten
  • 6 T butter
  • splash of olive oil
  • organic lemon, sliced for serving
Potatoes
  • 3 C baby potatoes, washed, dried, and cut into bite-sized pieces
  • olive oil
  • freshly ground salt
  • freshly ground pepper




Procedure
Potatoes
Preheat oven to 400 degrees F. Place bite-sized pieces of potato in a large mixing bowl. Drizzle with olive oil and toss to coat. Turn the potatoes onto a parchment-lined piece of paper. Sprinkle with salt and pepper. Roast for 40 minutes. The potatoes will be browned and crisped on the outside, soft on the inside. While the potatoes roast, cook the abalone.

Abalone
Place the flour and beaten egg in bowls. Coat each abalone in flour, shaking off excess. Dip in egg. Dredge in more flour.


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. After 2 minutes, turn the abalone and cook for another 2 minutes. Remove from heat.

To Serve
Place 3/4 C potatoes on an individual serving plate or place all of them on a platter. Arrange abalone on top of the potatoes and alternate with slices of lemon. Serve immediately.

Comments

  1. So jealous of the abalone! We used to have it every week when I was growing up!

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa

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