Abalone & Salsa Verde

Sometimes, Abalone can really go one of two ways… Reaally good… or really bad!
Honestly theres nothing worth than chewing on a rubbery piece of overcooked abalone.
Use this recipe and you’re going to be guaranteed success, every time!


Here’s what you’ll need.

2 Whole abalone
Turkish Bread - Optional

1/2 Bunch Parsley - Chopped
1/2 Bunch Coriander - Chopped
Zest of 1/2 a lemon
Juice of a Full Lemon
2tbsp Capers
1tsp Chilli flakes
1-2 Garlic Cloves
Olive Oil
Big knob of butter

How to -

Abalone

1. Take your fresh abalone and pop them whole into a simmering steamer for 2 hours - This is the absolute secret to cooking abalone. Steaming your abs is going to give you consistency every. single. time. AND, prevent you from having a dinner that turns out like fried bits of rubber.

2. Once cooked, let them cool.
3. Once cool, take the abs out of the shell and trim the liver, guts, mouth and skirt from the body.
4. Thinly slice the abalone - as thin as you can!
5. Set aside for cooking

The Sauce

1. In a mortar and pestle, grind up your parsley, coriander, garlic, lemon zest, capers, chilli, lemon juice and a good drizzle of olive oil. Salt and pepper.
Grind to coarse paste.

The Cook

1. Using a medium sized frying pan or ideally a cast iron skillet, warm up a generous knob of salter butter. Cook until it starts turning golden brown.
2. Gently place in your abalone and fry for roughly 45 seconds. They’ll get a little colour.
3. Once the abalone slices are cooked, drop in a good couple of tablespoons of your salsa verde and fry for another 20 seconds until the sauce is warmed through.
4. Stir until combined and serve the abalone straight into its shell.
5. Enjoy on toasted turkish bread with an extra squeeze of lemon!