3. Abalone dore
The dictionary will tell you that “dore” is something coated in gold, which may have been the inspiration behind naming dishes by that name. Dore dishes are twice-dipped in flour and egg before frying, in this case giving the abalone a gorgeous golden hue.
Not one to confuse diners with a myriad of flavors and take away from the “hero,” Murray keeps the focus on the abalone with a bright, tomatoey, buttery sauce.
Charron recommends pairing the dish with an Ar.Pe.Pe Rocce Rosse Riserva, Valtellina Superiore Sassella 2001.
“In this particular situation, this is more about pairing with the accompaniments than the protein,” Charron said. “This abalone dish has a lot of robust flavors so a light red is the ideal pairing. However, because most of the ingredients are garden-fresh, it important to pair with a high acid wine.”
Valtellina is the neighboring region to Piedmont and the nebbiolo vines from there are grown at a higher elevation (the foothills of the Swiss Alps), creating a wine with more tension, Charron said. If you are unable to locate a Valtellina, Charron recommends something from Langhe or a Barbaresco with a little age.
Abalone Dore
Ingredients
- 5 abalone, shucked and cleaned
- 1 cup gluten free flour
- 2 eggs, whisked
- canola oil, for cooking
- 3 cups cherry tomatoes, halved
- 2 tablespoons garlic, chopped finely
- ½ pound butter
- 3 tablespoons capers
- 1 ½ teaspoons lemon juice
- ¾ cup chiffonade basil
- Reduced balsamic
Method
- Clean and pound abalone. Dust with flour, then place in egg wash. Repeat with a second application of flour and egg wash. Heat canola in a cast iron pan over high heat, add abalone and cook 3-4 minutes or until golden brown, and warm and cooked on the inside.
- In a separate pan, brown butter, then add garlic, tomatoes, capers, lemon juice, salt, and basil, and cook for 2 minutes. Slice the cooked abalone.
