Elegant Abalone Butter Cream Stew
Elegant Abalone Butter Cream Stew
Abalone Cream Stew: A Luxurious Taste of the Sea
While typical cream stews often feature meat for a satisfying chew, this recipe focuses on abalone, renowned for its delightful texture comparable to meat, to create a uniquely enjoyable eating experience. By incorporating abalone into the traditionally rich and creamy stew, we’ve managed to balance the creaminess with the abalone’s clean, oceanic flavor, preventing it from becoming too heavy or greasy. Elevate your special occasions or add a touch of luxury to your everyday meals with this exquisite Abalone Cream Stew!
Ingredients- 3 fresh abalones
- 1 king oyster mushroom
- 1/4 onion
- 250ml heavy cream
- 250ml milk
- 40g all-purpose flour
- 80g butter
- Scallions, chopped, for garnish
- 2 tsp minced garlic
- Salt, to taste
- Freshly ground black pepper, to taste
Cooking Instructions
Step 1
Begin by preparing all your ingredients. Thoroughly wash the abalones, remove their innards, and set aside. Clean and prepare the king oyster mushroom and onion.
Step 2
For the abalones, thinly slice two of them into approximately 0.5 cm thick rounds. For the remaining abalone, score it deeply in a crosshatch pattern (about 1 cm apart) to ensure it cooks evenly and absorbs flavor. This scoring also enhances the texture.
Step 3
Melt 40g of butter in a pan over medium-low heat. Add the sliced abalone and sauté briefly, just until the butter’s aroma coats the abalone pieces. This step is about infusing flavor, not cooking the abalone through. Cook for about 1 minute maximum, being careful not to overcook and toughen the abalone.
Step 4
Slice the onion into approximately 0.5 cm thick strips. Slice the king oyster mushroom to a similar thickness. You can cut the mushroom stem attractively for presentation.
Step 5
In the same pan (adding a little more butter if needed), melt the remaining 40g of butter over low heat. Whisk in the 40g of all-purpose flour. Continuously stir the mixture with a whisk or spatula to prevent sticking and lumps, cooking for about 2-3 minutes until the flour loses its raw scent and turns into a smooth paste called a roux. The floury smell should disappear, indicating it’s ready.
Step 6
Add the sliced onion and king oyster mushroom, along with 2 tsp of minced garlic, to the roux. Sauté over medium-low heat for about 3-4 minutes, until the onion becomes translucent and the mushrooms soften slightly. Cooking the vegetables with the roux will deepen the flavor profile.
Step 7
Gradually pour in the 250ml of milk and 250ml of heavy cream while whisking constantly to ensure a smooth consistency. Adding liquids slowly prevents lumps. Bring the mixture to a gentle simmer over medium-low heat, stirring frequently to prevent sticking to the bottom of the pan. Cook for about 5-7 minutes until it reaches a creamy, soup-like consistency. Season with salt to taste in the final minute of cooking.
Step 8
Ladle the abalone cream stew into individual serving bowls. If you prefer a thicker consistency, continue to simmer gently. Finish by sprinkling freshly ground black pepper and garnishing with the chopped scallions. Place the scored abalone piece attractively on top for a beautiful presentation. Serve immediately and enjoy this restaurant-quality Abalone Cream Stew!
