Abalone Carpaccio Recipe | How to Sous Vide Abalone
Chef Todd Knoll likes to cook abalone low and slow (sous vide), so the meat is soft with some textural bite. Layered with black truffle and drizzled with olive oil, this abalone carpaccio recipe is...
Ingredients
- 6 live abalone
- scrubbed clean ¼ cup honey 3 Tbsp raw honey 1 Tbsp Jordan Extra Virgin Olive Oil 1 Tbsp ponzu 1 tsp fennel pollen 1 small Périgord truffle
- thinly sliced at service Meyer lemon-infused olive oil for garnish Limu seaweed for garnish
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