Abalone salad with lemon aspen with Mark Olive
Clean the abalone and cover with a damp cloth. Beat the abalone with a rolling pin to soften.
Slice thinly like scalloped chips. Place in bowl and add lemon aspen syrup to coat the abalone.
In a fry pan on low heat add butter, fish sauce, sweet soy, and citrus juice. Bring up the heat and add the abalone.
Cook quickly, for just a minute.
Serve on a bed of mixed lettuce, cherry tomatoes and julienned red capsicum with a few capers and a lemon wedge to spritz.
- 2 medium Abalone
- 50 g Butter
- 50 mls Lemon aspen syrup
- 1/2 Lemon (juiced)
- 1/2 Lime (juiced)
- 30 mls Fish sauce
- 50mls Sweet soy
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Abalone salad with lemon aspen
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