Abalone With Apple and Samphire Salad

Abalone

1 abalone, raw weight ca. 800

1 clove of garlic, chopped

1cm ginger, chopped

15ml soy sauce

15ml olive oil

1/2 apple, sliced

1 sprig of thyme

6 crushed peppercorns

Clean and prepare abalone, marinate in the fridge for 12 hours with the other ingredients.

Seal the abalone and marinade in a vacuum bag and poach in a water bath at 85° for 7 hours.

When cooked drain of the marinade and add to the reduced mushroom stock

Slice the abalone in thin even slices garnish with the salad and serve dressed with the sauce.

One large abalone suffices for 10-12 good appetiser portions.

Sauce

6 brown mushrooms or shiitake

Water to cover

Corn flour

Season and cook the mushrooms in the water, allow the stock to cool, slice the mushrooms finely, reserve for the salad.

Reduce the mushroom stock to half, add the abalone marinade, simmer to allow the flavors to marry, strain. Reduce and season to taste, thicken slightly with corn flour.

Salad

50g samphire, blanched

1/2 apple cut in julienne

Grapefruit segments, torn

Baby cucumber, peeled and sliced

The cooked and mushrooms from the stock

1 spring onion sliced

A few baby spinach leaves

Olive oil

Toss the salad with some olive oil and extra grapefruit juice. Season to taste