2. Abalone chowder
There is likely not a single variety of seafood that has not at some time found its way into a silky chowder, and abalone is no exception, its texture providing the ideal contrast. Murray keeps hers simple and bright, with fresh herbs and fennel and a crowning glory of blossoms from their gardens.
Charron said a Château des Quarts,Clos des Quarts Pouilly-Fuisse 2012 would be a perfect complement to this dish. Château des Quarts is a project from two legendary Burgundy producers; Dominique Lafon and Olivier Merlin. This chardonnay is a stunning example of Pouilly-Fuisse, offering concentrated flavors and a lot of depth without being oaky or buttery. While other styles of chardonnays will work in a pairing, Charron recommends not going too "big" in order to highlight the spices in the dish as well as the freshness of the abalone.
Abalone chowder
Ingredients
- 5 Abalone, shucked and cleaned
- canola oil for cooking
Chowder
- 1 yellow onion, finely diced
- 3 ribs celery, finely diced
- 2 fennel bulbs, finely diced
- 2 cups finely diced russet potato.
- 2 tablespoons butter
- Salt to taste
- ¼ cup Pernod, plus 1 tablespoon
- ¾ gallon cream
- ¾ teaspoon Espelette
- 1 tablespoon fennel pollen
Garnish
- seared leek rings and young garden blossoms, fresh picked thyme, micro greens.
Method
- To make the Chowder, sweat onion, celery, fennel and potato in butter for 2-3 minutes, until lightly browned, season to taste with salt. Deglaze with the ¼ cup Pernod. Add cream, bring to a simmer and reduce slightly for about 10 minutes. Add Esplette and fennel pollen. Season to taste with salt and test to make sure potato is cooked.
- Meanwhile, slice abalone very thinly and cook in a sauté pan with canola oil for 2 minutes, add remaining Pernod.
- Add sautéed abalone to soup right before serving, then garnish with seared leek rings and young garden blossoms, fresh picked thyme, micro greens.
