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Chef Chris Chung
Chris Chung

 

 

 


Chef Chris Chung
Uni | Boston, MA

New Zealand Blue Abalone and Porcini with Aka Curry and Pickled Ramps
Chef Chris Chung of Uni – Boston, MA
Adapted by StarChefs.com
October 2009

Yield: 6 Servings

INGREDIENTS

Abalone and Porcini with Aka Curry and Pickled RampsAbalone:
6 pieces abalone, shelled and cleaned

Pickled Ramps:
½ cup rice vinegar
½ cup distilled white vinegar
½ cup sugar
2 tablespoons salt
20 ramp stems

Aka Curry:
1 teaspoon finely chopped garlic
1 teaspoon finely chopped shallots
½ teaspoon finely chopped ginger
1 teaspoon finely chopped scallions
2 tablespoons canola oil
1 tablespoon curry powder
¼ teaspoon cumin
¼ cup chopped onion
¼ cup chopped carrots
¼ cup chopped celery
¼ cup chopped fennel
2 tablespoons red curry paste
½ cup chopped tomato
2 cups chicken stock
Zest of 1 lime
1 stalk lemongrass, finely chopped
2 kaffir lime leaves, chiffonade
2 tablespoons coconut puree
2 tablespoons finely chopped fresh cilantro
2 tablespoons finely chopped fresh basil
2 tablespoons palm sugar
2 tablespoons lime juice
1 Thai chili, finely chopped
1 teaspoon soy sauce
1 teaspoon fish sauce

Basil Vinaigrette:
¼ cup basil leaves, blanched
¼ cup grapeseed oil
2 tablespoons water
1½ tablespoons lime juice
Salt and pepper

Porcini:
3 porcini mushrooms, sliced
Extra virgin olive oil
Salt and pepper

To Assemble and Serve:
4 fronds baby fennel, chiffonade
2 tablespoons yuzu juice
2 tablespoons water
2 tablespoons mirin
3 scallions, sliced
½ red onion, thinly sliced
Espelette pepper
Sea salt and pepper
Sesame oil
¼ cup fried shallots

METHOD

For the Abalone:
The day before, pound the abalone until tender. Refrigerate overnight.

For the Pickled Ramps:
Bring the rice vinegar, white vinegar, sugar, and salt to a boil. Simmer until the sugar and salt are dissolved. Pour the liquid over the ramps. Let cool and refrigerate.

For the Aka Curry:
Sweat the garlic, shallots, ginger, and scallions in oil. Add the curry powder and the cumin. Stir for 3 minutes and add the onions, carrots, celery, fennel, and red curry paste. Sweat for 3 minutes and add the tomato, chicken stock, lime zest, lemongrass, and kaffir leaves. Bring to a simmer for 30 minutes, and add the coconut puree, cilantro, basil, palm sugar, lime juice, chili, soy sauce, and fish sauce. Let sit for 15 minutes; strain and reserve.

For the Basil Vinaigrette:
Combine the basil and the grapeseed oil. Blend until smooth and strain though cheesecloth. Whisk together the water, lime juice, and ¼ cup of the basil oil. Season with the salt and pepper.

For the Porcini:
Preheat an oven to 350°F. Toss the porcini with extra virgin olive oil, salt, and pepper. Bake for 10 minutes and reserve.

To Assemble and Serve:
Toss the fennel with the yuzu juice, water, and mirin. Toss together the fennel, scallions, red onion, 4 pickled ramps with 2 tablespoons of the basil vinaigrette. Bring the curry to a light simmer and ladle into a bowl. Season the abalone with Espelette pepper, salt, and pepper. Sear the abalone in sesame oil on each side for 30 seconds. Slice the abalone and toss with the porcini and 1 tablespoon of the curry. Place the abalone in the middle of the bowl. Garnish with the fennel mixture and fried shallots; sprinkle with the sea salt.

 

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   Published: October 2009


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