Tender Grilled Baby Abalone

Tender Grilled Baby Abalone


  • 1 pc abalone
  • 20g fennel
  • 20g shallots, finely sliced
  • 2g chives, finely chopped
  • 100g carrots
  • 2g curry powder
  • 5g garlic cloves, peeled
  • 2g thyme leaves
  • 1 pc lemon
  • 10g butter
  • 150ml cream
  • Salt
  • Pepper
  • Olive oil
  • Rock salt with egg white


  1. Remove core from the fennel and shave fennel very thinly. Set aside in lemon water.
  2. Slowly fry 2g of the sliced shallots in oil until crisp, set aside.
  3. Peel carrots and dice to average size.
  4. Heat butter in a warm pan until foaming and add shallots, garlic and thyme. Gently sautée until soft.
  5. Add diced carrots and curry powder, gently sautée until all ingredients are well-mixed.
  6. Add the cream, salt and pepper and lightly simmer until carrots are soft.
  7. When done, blend all ingredients and pass through a strainer, cool and set aside.
  8. Mix rock salt with egg white and combine.

To serve 

  • Lightly season the abalone with salt, pepper and olive oil. Lightly char.
  • Mix shaved fennel with chives, sliced shallots and season with lemon juice, salt and pepper.
  • Gently heat the curry sauce and add stock if necessary.
  • Place sea salt mix into serving dish and place shell on top.
  • Add grilled abalone to shell and place a teaspoon of sauce over the abalone.
  • Arrange a small amount of fennel salad over the abalone and garnish with crispy fried shallots.

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