Abalone Carpaccio Recipe

An elegant and refreshing seafood starter featuring delicate, thinly sliced abalone arranged with crisp rocket leaves, sweet cherry tomatoes and cooked beetroot. The dish is brought to life with a vibrant Yuzu Sauce made from yuzu honey, extra virgin olive oil, lemon juice and fresh oregano, balanced with Himalayan pink salt and black pepper. Light, sophisticated and effortlessly refined.

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Prepping Time:

30min

Cooking time:

2hr 15min

Difficulty:

Intermediate

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Ingredients	Quantity
Abalone	120g
Rocket leave	50g
Cherry Tomatoes	50g
Cooked Beetroot	20g
Yuzu Sauce
Yuzu Honey	15ml
Extra Virgin Olive Oil	30ml
Himalayan Pink Salt	5g
Crushed black Pepper	5g
Fresh Oregano Leaves	10g
Lemon	20ml

Directions

Cut the cherry tomatoes into small pieces.
Cut ready-to-eat packaged beetroot into flower shapes.
Open the can of abalone and drain it from the brine (keep the brine for other uses). Slice abalone thinly. Make dressing by mixing 2 tbsp extra virgin olive oil, 1 tbsp yuzu honey, pinch of pink Himalayan salt and freshly crushed black pepper.
Place abalone slices onto the plate. Decorate with rocket leaves, cherry tomatoes, beetroot and oregano leaves.
Drizzle the dressing all around the plate. Add some zest from the lemon on top.
Best served chilled.

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