Pan Fried Abalone with Portabella, Fava Beans, and Sweet White Corn Saute, Tomato Scallion Beurre Blanc and Chevil Oil
By Chef Dory Ford, Portola Café, Monterey, CA

Chef Participant: Cooking for Solutions Conference 2006

Serves: 6

Ingredients: (use organic when possible)
6 (4-oz.) Abalone (live or pounded abalone fillets)
Flour
1Egg
Breadcrumbs (to coat)
Canola Oil (for pan frying)

Procedures:
1. Shuck abalone 24 hours before use, discarding the stomach and trimming the radula. Store in its own juice overnight. Pound abalone between plastic wrap with a meat hammer until 1/4-inch thick. Start lightly, gradually increasing strength and taking care so the abalone doesn't tear. Coat abalone in flour, egg wash and bread crumbs. Set aside.

2. PHeat a large saute pan or skillet with 4 tablespoons of canola oil until oil ripples in the pan. Cook abalone fillets 15-30 seconds on each side until crisp and golden brown. Remove to a paper towel-lined plate to drain. Keep warm.

Vegetable Saute
Ingredients:
1 ear Sweet White Corn (on the cob, kernels removed)
2 Portabella Mushrooms (de-ribbed, stemmed and sliced)
1 cup Fava Beans (shelled, blanched and peeled)
3 tbls. Shallot (minced)
1 tbls. Fresh Herbes (chopped fine)
Fleur de sel
TT Black Pepper (freshly cracked)

Procedure:
Preheat a 10-inch saute pan and add olive oil; add shallots and saute briefly to soften. Add portabella mushrooms and saute 2 minutes. Add corn and saute 2 minutes more. Add fava beans, fines herbes and saute 1 minute. Season and hold warm.

Beurre Blanc
Ingredients:
1 oz. Extra Virgin Olive Oil
1 bunch Scallions (finely chopped)
1 Vine Ripe Tomato (seeded and chopped)
1 cup White Wine
1 cup Heavy Cream
4 oz. Butter (unsalted, cut into small cold cubes)

Procedure:
Preheat a 2-quart saucepan. Saute scallions and tomato approximately 5 minutes. Add wine and reduce to 1/4 cup. Add cream, simmer 10 minutes and strain out solids. Reduce remaining liquid to 1/2 cup. Wisk in butter and season with salt and white pepper. Hold warm; do not allow mixture to boil after butter is added.

Chervil Oil
Ingredients:
1 bunch Chervil
4 oz. Canola Oil
1/2 tspn. Salt

Procedures:
1. Remove large stems from chervil. Blanch for 10 seconds in boiling water, then transfer immediately to ice water. Drain and puree chervil with oil and salt in a blender.

2. Let stand overnight in refrigerator to separate the solids. Skim oil and reserve.

To Serve:
Place 1/2 cup of the vegetable mixture in the middle of a plate and partially cover with a piece of abalone. Drizzle plate with the beurre blanc and chervil oil. Garnish with lemon and chervil sprig.

*Seafood Watch recommends farmed abalone from the U.S.