Chef : John Mc Fadden

From : Sydney Australia

With 38 years in hospitality, John provides training and development programs for secondary schools, supporting students in their transition to the workforce and mentors young chefs, managers. Menu Development

Ingredients

4ea x shucked & cleaned abalone (sashimi grade)

150ml x poached oyster cream sauce

120g x furikaki & black rice crumble

Furikaki crumble

35g x furikake

60g x roasted hazelnuts (chopped)

25g x black rice 

150ml x oil

Heat oil in a small pan, once hot add rice. Cook till it puffs (approx. 5-10 seconds). Remove, drain & cool. Mix with all other ingredients. Set aside.

Poached oyster cream

2ea x eschalot diced

1 cup x white wine

1 cup x fish stock

600ml x thickened cream

40g x butter

3 ea x oysters

In a saucepan add 10g butter, then add diced eschallots. Once softened add in white wine & reduce by half, then add in fish stock & reduce again by half. Add in cream and reduce until desired consistency.

Take abalone & poach for 30 seconds in the white wine sauce and remove. Quickly add in the oysters and cook for 20 seconds. Then blitz and add in the remaining 30g cold butter.

Slice the abalone and layer into their shells. Pour over the oyster cream & finish with the crumble.