Recipe provided by Philip Johnson from e’cco bistro in Queensland
- 1kg abalone, out of shell (reserve)
- 50ml high quality oyster sauce
- 100ml coconut oil
- 1 coriander root
Prepare the abalone and cryovac all ingredients together at high vacuum. Allow to marinate for 6 hours. Cook in water bath at 82°C for 4 hours. Remove bag and chill in ice water immediately. Reserve until needed.
- 1 green apple, peeled and core removed
- 1 cucumber, deseeded
- 2 green chillies, deseeded
- Zest and juice of 2 limes
- 100ml extra virgin olive oil
Finely dice the apple and cucumber. Thinly slice the chilli width wise. Combine with wet ingredients. Season to taste with flaked salt and freshly cracked pepper.
- 1kg coconut yogurt
- 1 lime, zest and juice
- 10g salt
Combine all ingredients in a bowl. Stir well to dissolve salt. Hang over a bowl in a muslin cloth, allowing the whey to drip free. Hang for 12 hours. Remove from cloth and store in piping bag.
Place a few spoonfuls of wet rock salt or ice on plate. Place reserved and cleaned shells on the salt. Pipe a small mound of labneh into middle of shell. Slice abalone lengthwise into very thin strips. Dress with a little mignonette liquid. Spoon on top of labneh. Top again with mignonette. Garnish with a good quality chilli oil (available from boutique delis and local grocers) and coriander or chervil.