Stew of Autumn Vegetables and Abalone, Stinging Nettle Sauce, and Breadcrumbs

Adapted by
May 2013
Yield: 6 servings


3 young abalone, pounded and trimmed
2 ounces olive oil
1 bay leaf
3 peppercorns
2 ounces butter
Autumn Vegetables
3 tablespoons brown butter
1 teaspoon ground cinnamon
1 teaspoon nutmeg, grated
2 pieces star anise
4 ounces salsify, peeled and held in acidulated water
4 ounces pumpkin, diced
4 ounces pearl onions, peeled and blanched
Stinging Nettle Sauce
1 ounce olive oil
2 ounces shallots, minced
1 clove garlic, chopped
2 ounces salsify, diced
2 ounces Yukon gold potato, diced
4 ounces water
4 ounces heavy cream
6 ounces stinging nettles, stems removed and blanched
1 to 2 teaspoons lemon juice
1 cup fresh sourdough breadcrumbs
1 clove garlic, smashed
2 sprigs thyme
3 ounces parsley, deep-fried and dried
2 ounces chervil, deep-fried and dried
To Assemble and Serve
12 leaves purslane
12 leaves Chickweed
12 pieces shaved baby carrot, held in ice water
lemon juice
2 tablespoons extra virgin olive oil


For the Abalone:
Heat the bath of an immersion circulator to 90°C. In a vacuum bag, combine abalone, olive oil, bay leaf, and peppercorns; seal. Cook sous vide for 5 hours and chill in an ice bath. Remove abalone from bag and reserve cooking liquid. When cool, slice each abalone into thirds.

For the Autumn Vegetables:
Heat the bath of an immersion circulator to 85°C. In small saucepot, combine brown butter, cinnamon, nutmeg, and star anise. In individual vacuum bags, place salsify, pumpkin, and pearl onions. Evenly distribute brown butter mixture between them. Compress pearl onions on highest setting and set aside for 2 hours. Seal salsify and pumpkin bags on high and cook sous vide 40 minutes. Cool down in an ice bath.

For the Stinging Nettle Sauce:
In small saucepot, heat olive oil on medium and sauté shallot and garlic, until translucent. Add salsify and potato, cover with water and cream, and cook on high until the vegetables are soft. Place mixture in blender with nettles, purée until smooth, and strain through a filter. Season with lemon juice and salt. Reserve warm.

For the Breadcrumbs:
In medium sauté pan over medium heat, add butter and melt. Add breadcrumbs, garlic, and thyme, and cook until browned. Remove breadcrumbs from butter and blot on paper towels. In a food processor, blitz fried parsley, chervil, and breadcrumbs; season with salt. Push breadcrumbs through a tamis to remove large pieces. Cool completely. Reserve in airtight container.

To Assemble and Serve:
In a small sauté pan, heat butter over medium heat and sauté Abalone pieces until lightly brown. Remove from pan and place on paper towels. In the same pan, add Autumn Vegetables. Glaze with a splash of water and butter. Plate the warm Stinging Nettle Sauce in the center of a deep bowl. Layer Abalone and Autumn Vegetables on top. In small mixing bowl, combine ice plant, purslane, chickweed, carrots, and reserved Abalone cooking liquid; season with salt, honey, and lemon juice. Place herbs and shaved carrot on top of abalone dish, drizzle with olive oil. Top with Breadcrumbs.