Monterey Bay Abalone Meunière Style Recipes

MONTEREY BAY ABALONE, MEUNIèRE-STYLE

Monterey Bay Abalone, Meunière-Style image

Provided by Christine Muhlke

Time 20m

Yield Serves 4 as an appetizer, 2 as an entree

Number Of Ingredients 6

Ingredients

4 small abalones, 4 to 5 ounces each in shell weight (see note)
1/2 cup flour
6 tablespoons butter
1 tablespoon packed, finely chopped flat-leaf parsley
1 tablespoon Meyer lemon or lemon juice
Fleur de sel

Steps:

The day before serving, force a large tablespoon between the abalone and its shell, sliding the spoon against the shell to dislodge the shell muscle. (The side not attached to the shell is called the foot.) Using your hands, peel off the narrow flap (a k a the mantle) near the head - the area with two black prongs - then remove the innards that surround the central, round shell muscle. If you cannot grab the mantle, slice it slightly to allow you to grip it better, trying not to pierce the innards, which are attached to the abalone at the head. Cut out the innards and the head in one small chunk and discard. Put the abalone on a plate, cover with plastic wrap and refrigerate overnight. (This step is necessary to relax the abalone and prevent it from splitting when pounded.) Repeat with the remaining abalones.
The next morning, make crisscross incisions about 1?4 inch apart and 1?4 inch deep on the bottom of the round shell muscle of each abalone. Place the abalone, foot-side down, on a dish towel. Fold the other edge of the towel over the abalone to completely cover. Pound two to three times gently but firmly with the even side of a meat pounder, slightly flattening the abalone without disfiguring it. (Do not use a tenderizer or the cubed side of a meat pounder. Use only a flat surface.) Repeat with the remaining abalones. Return them to a plate, cover with plastic wrap and refrigerate.
Toss the abalones in flour, shaking off excess. Heat the butter in a large sauté pan over medium-high heat. When it foams, place the abalones in the pan, foot-side up. While gently shaking the pan, allow the butter to slowly turn to a hazelnut brown with a nutty aroma. After about 2 minutes, turn the abalones and cook for 1 minute more. Both the abalones and the butter should be golden brown. Add the parsley and lemon juice and shake the pan to coat with the juices. Place the abalones on a plate and spoon over a bit of the juices. If you choose, top with a pinch of fleur de sel.

Nutrition Facts : @context http, Calories 244, UnsaturatedFat 5 grams, Carbohydrate 14 grams, Fat 18 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 11 grams, Sodium 170 milligrams, Sugar 0 grams, TransFat 1 gram

CREOLE MEUNIERE SAUCE

Creole Meuniere Sauce image

Provided by Emeril Lagasse

Yield 10 servings

Number Of Ingredients 8

Ingredients

1 cup Worcestershire sauce
1/2 cup chopped yellow onions
2 bay leaves
2 lemons, peeled, with pith discarded and cut in half
3/4 cup heavy cream
1 pound (4 sticks) unsalted butter, cut into 1/2-inch dice
1/2 teaspoon Creole Seasoning
1/4 cup chopped scallions

Steps:

In a medium-sized nonreactive saucepan, combine the Worcestershire, onions, bay leaves, and lemons, and cook over medium-high heat. Mash the lemons down with the back of a spoon and bring mixture to a boil. Reduce heat to a simmer until mixture becomes slightly thick, about 8 to 10 minutes. Add cream and whisk to blend. Cook 1 minute. Add butter bit by bit, whisking constantly until completely melted and blended into the mixture. Add Creole seasoning and stir to incorporate. Strain sauce through a fine-meshed sieve or colander lined with cheesecloth. Garnish with scallions.

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