Abalone · Signature Recipe
Abalone
Rockefeller
Tender whole abalone baked in its shell with creamy spinach, shallot, parmesan and golden breadcrumbs.
Golden baked topping.
Simple ingredients.
Exceptional flavour.
Keep the abalone whole and score it lightly before adding the spinach mixture, preserving its plump texture and elegant presentation.
Ingredients
- Whole abaloneAs needed
- Spinach40 g
- Shallot10 g
- Butter15 g
- Cream60 g
- Parmesan10 g
- Breadcrumbs10 g
- Salt and pepperTo taste
Method
-
01
Clean the abalone thoroughly, remove the innards and reserve the shells.
-
02
Keep the abalone whole, score the surface lightly and return it to its shell.
-
03
Sauté the spinach and shallot in butter, then season with salt and pepper.
-
04
Add the cream, reduce gently and stir in the parmesan.
-
05
Spoon the spinach mixture over the abalone and top with breadcrumbs.
-
06
Bake at 220°C until the topping is bubbling and golden brown.
Bake only until the topping turns golden so the whole abalone stays tender beneath the creamy spinach and crisp breadcrumbs.
Seafresh Gourmet Company Limited
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