Paua/abalone

Discussion in 'Professional Chefs' started by lennystucks, May 10, 2011.

  1. lennystucks

    lennystucks

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    So unfortunately scallops are out of season for the next 5 or 6 months where I am, and for my coming menu change I want something just as good, if not better. Im thinking about using abalone (we call it paua in nz) but ive really only worked with it once, that was making ravioli which was great but I want to try something different. Does anyone have any ideas for an entree or tips on what I could match it with? Any help would be greatly appreciated
     
  2. chefedb

    chefedb

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    I haved only ussed it two times in my life but found it to be pretty tough.
     
  3. fryguy

    fryguy

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    wasn't she on American Idol???
     
  4. phatch

    phatch Moderator Staff Member

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    The Chinese use abalone, but it's often fairly elaborate in preparation.  I have some dried abalone  I picked up at the Chinese Grocer waiting for the right treatment.

    I don't have a specific dish in mind though.
     
  5. lennystucks

    lennystucks

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    Thanks for the input guys, so ive had a little play with it and this is what I came up with if anyones interested. Im doing a crepe based roulade, I bashed the crap out of the paua and blended it into a paste with a bit of prawn meat for texture, corriander and shallots, tiny bit of oyster sauce. I then spread it over the crepe, rolled it, wrapped it in cling film and poached it, serving with cous cous salad and truffled aioli. Im quite pleased with how it came out, bashing it seemed to do away with most of the toughness and, once prepped its a cinch to cook in service. Looks pretty cool too :) (sorry if thats a bit hard to read im posting off my phone)
     
    Last edited: May 17, 2011