Sea-Ex Seafood Fishing Marine Directory

ABALONE RECIPES

Custom Search

 
Seafood Recipes
  MAIN SEAFOOD RECIPE PAGE >>
VIDEO RECIPES PAGE
Abalone Recipes
Barramundi Recipes
Catfish Recipes
Caviar Recipes 
Clam Recipes
Cod Recipes
Crab Recipes
Crawfish Recipes
Fish Fillets Recipes
Lobster Recipes
Mahi Mahi Recipes
Mussels Recipes
Octopus Recipes
Orange Roughy Recipes
Oyster Recipes
Prawns or Shrimp Recipes
Redclaw Crayfish Recipes
Salmon Recipes
Sardine Recipes
Seafood - General Recipes
Scallops Recipes
Shark Recipes
Silver Perch Recipes
Skate Recipes
Snapper Recipes
Squid Recipes
Surimi Recipes
Swordfish Recipes
Tilapia Recipes
Trout Recipes
Tuna Recipes (Canned)
Tuna Recipes (Fresh)
Yabby Recipes
Preparing Seafood For Cooking  - Identifying fresh fish, tips for grilling, broiling and barbequed fish, how to tell if shrimps/prawns are cooked, how to beard & open mussels, how to open oysters & scallops, clam preparation, preparing cuttlefish & squid for cooking, canning seafood times...
 - How to Store Seafood & Fish
 - How to prepare Abalone
 - Bearding Mussels &  How to Open
 - How to open Oysters or Scallops
 - Clam, Cockle & Pipi Preparation
 - Preparing Squid, Cuttlefish & Octopus
 - How to identify Fresh Fish
 
Contact Us

RECIPE FOR ABALONE: ABALONE CHOWDER

Ingredients:
500g fresh abalone, ground or chopped very finely
1/4 cup butter mixed with 2 Tablespoons oil
1/2 cup leeks, thinly sliced
1/2 cup onions, chopped
1/2 cup green peppers, chopped
1/4 cup celery, chopped
1/2 pint fish stock
2 cups diced potatoes
Salt and pepper to taste

Sauce:
1/4 cup butter
1/2 cup flour
salt to taste Pinch of nutmeg
Pinch of cayenne pepper
250ml milk
250ml cream
1/4 cup Sherry

Method:
In a large saucepan, put the oil and butter mix. When mixture is hot, add all of the vegetables and saute them until they are lightly brown.

Add the chopped abalone and the fish stock, and then bring to the boil.

Add the diced potatoes and let the chowder simmer while you prepare the following cream sauce.

In a separate saucepan, melt 1/4 cup butter.

Add the flour, then blend it in thoroughly.

Add salt to taste, a pinch of nutmeg, and cayenne pepper. Let simmer for 2 minutes.

Mix the cream and milk together, add to the flour mixture and heat gently, mixing constantly.

When smooth, add Sherry. Add this cream sauce to the above simmering chowder.

Bring to a quick boil, stirring well.

Serve with chunks of  French Bread.

 

 

 

See Also:  Seafood Information    Preparing Seafood    Fish Photos & Info    Fishing Site    Retail Seafood Sales    Other Recipe Sites

1996 - 2017 Sea-Ex Australia Home
Any problems regarding this page, please contact
Disclaimer  |  Privacy Policy  |  Cookie Policy