Paua in Champagne

This is not your everyday Paua recipe but then again Paua is not your everyday meal. For those non-NZers, paua is also known as abalone.

• Ready In: 9 hrs 30 mins
• Serves: 4

Ingredients

• 750  g paua (roughly 15 –20)
• 300  ml  cream
• 1  tablespoon butter
• 1  Spanish onion, finely sliced
• 1  teaspoon  finely grated ginger
• 1  chicken stock cube
• 1  dash fresh ground black pepper
• 1  bottle  sweet  champagne
• 1  dash cornflour, if needed
• 1  dash  balsamic vinegar

Directions

1. Drown paua in fresh water for minimum 6 hours max 8 hours or until flesh is limp to touch.
2. Shuck flesh from shell and trim off skirt and gut, place flesh to one side, bury shells and trimmings in veggie patch.
3. Heat butter, saute onion and ginger in large frypan until golden brown.
4. Add at last minute black pepper, saute for further 30 seconds to 1 minute.
5. Pour in champagne with heat at very very low simmer.
6. Do not allow to boil at any time; this is critical.
7. Add paua, cover and cook at very low simmer for 1 to 1& 1/2 hours.
8. Remember don’t let it boil or your paua will toughen to boot soles texture.
9. Remove paua and place to one side covered to keep warm, add stock and cream to remaining liquid in pan.
10. Bring to boil, reduce liquid to warm honey consistency.
11. This should literally take only a minute.
12. Add balsamic vinegar, say one teaspoon.
13. Turn heat off, add warm paua, stir to coat in gravy/jus.
14. Serving suggestion: Arrange paua over steamed plain white rice and serve with a lettuce tomato salad of your choice.
15. Dressing- suggest just cider vineger, olive oil, fresh ground black pepper, a little mild english mustard.
16. If you have done this right it is heaven.
17. The most important ingredient is patience.
18. Don’t let it boil.
19. Your taste buds will reward you.