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Paua/abalone

post #1 of 5
Thread Starter 
So unfortunately scallops are out of season for the next 5 or 6 months where I am, and for my coming menu change I want something just as good, if not better. Im thinking about using abalone (we call it paua in nz) but ive really only worked with it once, that was making ravioli which was great but I want to try something different. Does anyone have any ideas for an entree or tips on what I could match it with? Any help would be greatly appreciated
post #2 of 5

I haved only ussed it two times in my life but found it to be pretty tough.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #3 of 5

wasn't she on American Idol???

post #4 of 5

The Chinese use abalone, but it's often fairly elaborate in preparation.  I have some dried abalone  I picked up at the Chinese Grocer waiting for the right treatment.

 

I don't have a specific dish in mind though.

 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #5 of 5
Thread Starter 
Thanks for the input guys, so ive had a little play with it and this is what I came up with if anyones interested. Im doing a crepe based roulade, I bashed the crap out of the paua and blended it into a paste with a bit of prawn meat for texture, corriander and shallots, tiny bit of oyster sauce. I then spread it over the crepe, rolled it, wrapped it in cling film and poached it, serving with cous cous salad and truffled aioli. Im quite pleased with how it came out, bashing it seemed to do away with most of the toughness and, once prepped its a cinch to cook in service. Looks pretty cool too smile.gif (sorry if thats a bit hard to read im posting off my phone)
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