Iodized abalones, cucumbers salad and wakame

recipe | Plancha

  • Difficulty easy
  • Number of persons 4
  • Preparation / cooking time
  • Cost €€ €€€€€
  • 8 abalones not too big and not shucked
  • 20g of whole dried wakame seaweed sheets
  • 2 cucumbers
  • 2 tablespoons of cider vinegar
  • 2 tablespoons of peanut oil
  • 1 garlic clove
  • 1 shallot
  • 20g of butter
  • 10 cl of fresh cream
  • 1/4 bunch of flat-leaf parsley
  • Sea salt
  • Ground black pepper
Recipe realized with the follow Krampouz product :

– Rehydrate seaweed soaking in a bowl of cold water for 15 min. Wring them by pressing them well and cut them into thin strips.

-Peel the cucumbers, cut into 2 lengthwise and remove the seeds. Cut into slices.

– In a bowl, mix the vinegar, 2 pinches of salt, oil and 2 grinds of pepper. Mix seaweed and cucumber in the salad dressing. Refrigerate.

– Shell the abalones by cutting the foot flush with the shell and remove the mouth. Using a small spoon, recovering the thick brown liquid of the abalones and reserve in a bowl. Rinse abalone under cool water and dry them with a paper towel. Beat them through a cloth  with the flat of a hammer or mallet.

– Peel and chop the garlic and shallot. Chop the parsley.

-Melt the butter in a pan on the plancha, brown the shallots and garlic. Add the brown liquid in the bowl and whisk. Cook for 1 minute before adding the cream. Whisk over low heat until the sauce is smooth. Season generously with pepper. Keep warm.

– Cook the abalones on the plancha 2 to 3 minutes on each side. Sprinkle with parsley. Salt and pepper lightly, because the sauce is seasoned already.

– Serve abalones accompanied with sauce and salad.

The + the chief Valerie Clech-Limantour:

Once the shells are on the plancha, cover them with a stainless steel bell for 3 to 4 minutes until opening.

Enjoy your meal!