Fried Abalone with Boletes

Tenderize the Abalone

1. Pound the abalone.

2. Place it in a bath of 1 to 1.5 cups of whole milk so that it's fully covered.

3. Refrigerate for 1 to 2 hours (do not exceed 4 hours, or else the milk enzymes will make the abalone too mushy).

Fry the Abalone

1. Slice the abalone into 1/4 inch slices (gives about 8 slices for a medium abalone).

2. In a mixing bowl, combine 1 cup of flour, 1 tsp baking soda, a pinch of salt, 3/4 cup of the abalone milk bath, and 2 large eggs and mix into a thick batter.

3. Allow the batter to sit for 10 minutes.

4. In the meantime, heat up 1/2 inch of oil in a frying pan to approximately 375°.

5. Dip the abalone slices in the batter, and then fry in single-layer batches until golden brown.

6. Remove with a slotted spoon and drain on paper towels or a wire rack, keeping warm.

Prepare the Boletes

1. Slice whole fresh or frozen Boletus edulis into 1/4 inch slices.

2. Thinly slice one half of a medium size onion.

3. In a clean sauté pan, sauté the onions in 1 Tbs. unsalted butter util clear, but not browned.

4. Add the sliced boletes and 2 Tbs. of Hazelnut oil.

5. Sauté for 5 minutes.

6. Add one clove of crushed garlic and 1/4 tsp of dried basil. Season to taste.

7. Place pieces of the fried abalone on top of the sautéed bolete slices.

8. Salt lightly, and sprinkle 2 Tbs. of freshly ground hazelnuts over the top.

9. Cover tightly and cook for 5 minutes.

To complete the dish, lay each slice of abalone on a serving tray or on individual plates (as applicable for your meal), with a slice(s) of sautéed bolete and a portion of the sautéed onions and chopped hazelnuts on top.

Tip from Shea: If serving several slices per person as a main course, this dish goes well with new (or fingerling or baby) potatoes, oven-steamed with rosemary, tarragon, and slices of butter.