Abalone, rosemary, samphire and lemon stir fry


6 raw, shucked and cleaned abalone, sliced
2 tablespoons of fresh rosemary
2 cups of samphire, cut into 3cm lengths,( substitute asparagus if neither samphire or native spinach unavailable)
Zest and juice of a large lemon
1 garlic clove, crushed
2 tbs of abalone roe butter ( make this by Processing together 125g unsalted butter, 3 or 4 cooked abalone roe, a squeeze of lemon juice, pepper)


Put pan on high heat.
Add butter and garlic, when sizzling add abalone, Rosemary and samphire and stir for 2 minutes, add lemon juice and zest, cook for another minute then check seasoning and serve.

Our Story

Our Craft