Widely popular in Asian cooking, yuzu is a Japanese citrus that imparts a floral aroma and bracingly tart zest into this abalone dish.
- 2 abalone
- ½ cup chives, chopped
- 3 tbsp unsalted butter
- 1 shallot, chopped
- 3 tbsp Yuzu juice (or lime juice)
- ¼ cup shallots
- 5 edible flowers, such as nasturtiums
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Combine unsalted butter, chopped shallots and a pinch of sea salt in a bowl, adding 3 tablespoons of yuzu juice. Press and mix together. Spoon onto a piece of cling-film and seal, rolling into a log, then freeze for 30 minutes.
Loosen and remove the abalone from its shell. Cover in cling-film and tenderise gently with a mallet. Thinly slice, season with salt and sear in an unflavoured oil (canola or sunflower) on a hot grill. Once the abalone starts to caramelise, transfer it to a plate, laying a few slices of the hardened butter on top.
Quickly grill the abalone to melt the butter. Finish with some crisp shallots and some chopped chives and serve.