feasting on fish

Inspired by plans for a decadent evening of dining for Christmas Eve, Chef De Cuisine of Central Kitchen, Michael Gaines, shares a few tips on how to make a stellar fish dish at home.

One of the many courses in The Feast Of The Seven Fishes is abalone. A tough, intimidating mollusc, its surprisingly simple to prepare.

The best place to get abalone locally is Monterey Abalone. The freshness is of paramount importance to a great tasting dish.

 Hold the shell firmly and using a spoon, moving inwards, separate the muscle attachment of the abalone from the shell.

Remove the abalone from the shell and trim.

Fold the abalone in a towel and tenderize by pounding with a mallet of cleaver.

This is a key step as it softens the abalone and stops it from being overly chewy once cooked.

Once its flattened out significantly, dust in flour.

Cook in brown butter until golden.

Finish with lemon juice.

On Christmas Eve, the abalone will be served with brown butter, caramelized onions, poached egg yolk and miner’s lettuce.

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