Ingredients
- 4 abalone
-
peanut butter
- 1 lime
For the tortillas
- 75 g yellow corn flour
- 1 g of salt
- 0.7 cl of grapeseed oil
- 9.5 cl of water
-
oil
-
flower of salt
-
kimchi
For the condiment
- 100 g of mussels
- 1 cl of sake
-
abalone livers and trimmings
Preparation
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For the tortillas: in the bowl of a food processor, mix all the ingredients with a mixer at low speed. Divide the dough into 10 balls and press them into thin discs. Cut them out using a 9.5 cm diameter cookie cutter and cook them on a lightly oiled griddle on both sides, leave to cool and store in a closed box in a cool place until ready to serve. serve.
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Carefully separate the abalone flesh from their shells. Clean and reserve the shells. Trim the flesh and livers and reserve them in a cool place for garnish. Tap the flesh to soften it, taking care not to break the membrane. Start with the back, then the stomach. Store in a cool place, but take the abalone out at room temperature 30 minutes before cooking.
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For the condiment: in a saucepan, brown the mussels in the sake over low heat, strain the juice. Separate the flesh from the shells. Cook the abalone trimmings and livers in the mussel juice, then mix with the mussels, keeping a few pieces for texture.
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Spread the condiment at the bottom of the shells, brown the abalone in a little brown butter, then grill them on both sides. Deglaze with a little lime juice. Season with fleur de sel, serve in the shells with the warmed tortillas, marinated avocado and kimchi.
