Salad of abalone with noodles, shiitake mushrooms, ginger, and truffle oil
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If you now put the abalone in the freezer for about 20 minutes, it assists in cutting it finely. Its important to identify the way the grain runs so that you can carve against it, carving it as thinly as possible.
ingredients
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serves: 4
4 (2-oz/50-g) prepared abalone
1/2 cup (120 ml) olive oil
1 piece 2-inch (5-cm) of cinnamon stick
2 star anise
1 oz (25 g) dried rice stick noodles
4 oz (100 g) mixed enoki and shiitake mushrooms
4 slices thin of peeled fresh ginger (cut into fine julienne)
2 green onions (halved and very finely shredded)
2 teaspoons dark soy sauce
4 teaspoons truffle oil
Servings Per Recipe: 4
Amount per Serving
Calories: 330
- Total Fat: 30.3 g
- Saturated Fat: 4.5 g
- Trans Fat: 0.1 g
- Cholesterol: 12 mg
- Sodium: 306.3 mg
- Total Carbs: 11.6 g
- Dietary Fiber: 1.5 g
- Sugars: 0.3 g
- Protein: 4.5 g
preparation
1. Preheat the oven to 225°F (110°C). Put the abalone into a small casserole with the olive oil, cinnamon, and star anise. Cover and bake for 4 to 5 hours, until tender.
2. Remove the casserole from the oven. Lift the fish out of the oil and let cool. Then cut it into the thinnest possible slices and set to one side.
3. Drop the noodles into a pan of boiling water, then remove from the heat and let soak for 2 minutes. Drain and refresh under cold water. Drain well again.
4. Slice the enoki mushrooms away from their matted base and break into separate stems, leaving them as long as possible. Trim the stems of the shiitake mushrooms and cut the caps into thin slices.
5. Build up the salad in layers on four plates, using the noodles, mushrooms, ginger, green onions, and sliced abalone, shaping each salad into a small mound about the size of a cricket ball. Drizzle with the soy sauce and truffle oil, and serve.
Cooks' note:
ALTERNATIVE FISH:Instead of abalone, you can use a 4-oz (100-g) piece of cleaned cuttlefish. Bake for only 1 hour.
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