Abalone Carpaccio Recipe
Ingredients
| Ingredients |
Quantity |
| Abalone |
120g |
| Rocket leave |
50g |
| Cherry Tomatoes |
50g |
| Cooked Beetroot |
20g |
| Yuzu Sauce |
| Yuzu Honey |
15ml |
| Extra Virgin Olive Oil |
30ml |
| Himalayan Pink Salt |
5g |
| Crushed black Pepper |
5g |
| Fresh Oregano Leaves |
10g |
| Lemon |
20g |
Directions
- Cut the cherry tomatoes into small pieces.
- Cut ready-to-eat packaged beetroot into flower shapes.
- Open the can of abalone and drain it from the brine (keep the brine for other uses). Slice abalone thinly · Make dressing by mixing 2 tbsp extra virgin olive oil, 1 tbsp yuzu honey, pinch of pink Himalayan salt and freshly crushed black pepper.
- Place abalone slices onto the plate. Decorate with rocket leaves, cherry tomatoes, beetroot, and oregano leaves.
- Drizzle the dressing all around the plate. Add some zest from the lemon on top.
- Best served chilled.
