Best 2 Monterey Bay Abalone Meunière Style Recipes

Indulge in a culinary journey to the Monterey Bay with our exquisite abalone meunière-style recipe. This classic French dish showcases the delicate flavors of abalone, a prized seafood delicacy, prepared with a luscious brown butter sauce. Experience the harmony of tender abalone, crispy shallots, and a hint of lemon, all coming together in a symphony of flavors.

Alongside the abalone meunière, discover a treasure trove of culinary creations in this article. Embark on a culinary adventure with our tantalizing grilled abalone recipe, where the abalone's natural brininess is enhanced by a zesty marinade and the smoky allure of the grill. For a refreshing twist, explore our abalone ceviche recipe, where the abalone is cured in a tangy citrus marinade, resulting in a vibrant and flavorful dish.

Transport yourself to the shores of France with our classic abalone bouillabaisse recipe. This hearty seafood stew brims with the essence of the sea, featuring a medley of seafood, including abalone, in a rich and flavorful broth. And for a taste of Asian fusion, try our abalone stir-fry recipe, where tender abalone is stir-fried with an array of colorful vegetables and a savory sauce, creating a delectable and aromatic dish.

Whether you're a seasoned chef or a culinary novice, this article offers a versatile selection of abalone recipes that cater to diverse tastes and preferences. Prepare to tantalize your palate and embark on a culinary expedition that celebrates the beauty and bounty of the Monterey Bay.

Here are our top 2 tried and tested recipes!

SOLE MEUNIèRE

Sole Meunière image

The dish that made Julia Child fall in love with French cuisine, sole meunière highlights the simple flavors of fresh fish, butter, lemon and parsley. Fish is the center of the dish, so using a quality fillet is important: A true English Dover sole is preferred. Clarified butter, which takes a few extra minutes to prepare, can take on heat without browning, making it ideal for pan-frying fish. A classic sole meunière is made with a bone-in fillet, but boneless sole is faster and easier. You'll find a recipe for clarified butter here. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.

Provided by Melissa Clark

Categories dinner, lunch, seafood, main course

Time 20m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1/2 cup all-purpose flour
6 4-ounce skinless, boneless sole or other thin fish fillets, patted dry
Kosher salt, to taste
Freshly ground white or black pepper, to taste
4 tablespoons clarified butter
4 tablespoons unsalted butter, diced, at room temperature
3 tablespoons minced parsley
1 lemon, cut into wedges, for serving

Steps:

Heat oven to 200 degrees and place a large oven-safe plate or baking sheet inside.
Place flour on a large, shallow plate. Season both sides of fish fillets with salt and pepper to taste. Dredge fish in flour, shaking off excess.
In a 12-inch nonstick or enamel-lined skillet over medium-high heat, heat 2 tablespoons clarified butter until bubbling. Place half of the fish fillets in the pan and cook until just done, 2 to 3 minutes per side, then transfer to the plate or baking sheet in the oven to keep warm. Add 2 more tablespoons clarified butter to skillet and heat until bubbling, then cook remaining fillets. Wipe out the skillet.
Arrange the fish on a warm serving platter. Top with parsley. In reserved skillet, heat remaining 4 tablespoons unsalted butter until bubbling and golden, 1 to 2 minutes, then pour evenly over fillets. Serve immediately, with lemon wedges on the side.

Nutrition Facts : @context http, Calories 291, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 18 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 11 grams, Sodium 335 milligrams, Sugar 0 grams, TransFat 0 grams

TROUT A LA MEUNIERE

Trout a la Meuniere image

Provided by Food Network

Categories main-dish

Time 25m

Yield easy

Number Of Ingredients 38

Ingredients

2 tablespoons white wine
4 (6-ounce) trout fillets
1 teaspoon salt, plus more for seasoning
1 teaspoon Essence, recipe follows
1 cup all-purpose flour
2 tablespoons olive oil
1 stick, cubed, softened unsalted butter
1 tablespoon minced shallots
1/4 cup lemon juice
2 tablespoons chopped fresh parsley leaves
Freshly ground pepper
2 tablespoons white wine
4 (6-ounce) trout fillets
1 teaspoon salt, plus more for seasoning
1 teaspoon Essence, recipe follows
1 cup all-purpose flour
2 tablespoons olive oil
1 stick, cubed, softened unsalted butter
1 tablespoon minced shallots
1/4 cup lemon juice
2 tablespoons chopped fresh parsley leaves
Freshly ground pepper
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
2 1/2 tablespoons paprika

Steps:

Preheat the oven to 200 degrees F.
Season the trout fillets with the salt and Essence. Lightly dredge the seasoned trout in the flour, shaking off any excess. Set a 10-inch saute pan over medium-high heat and add the olive oil to the pan. Once the oil is hot, place the fish fillets in the pan, 2 at a time and cook for 2 1/2 to 3 minutes per side. Place the cooked fillets on an oven-proof platter and place in the oven while you cook the remaining fillets.
Once the fish are cooked, return the skillet to the stovetop and set on medium heat. Add the butter to the pan and once melted, add the shallots. As the shallots cook, and the butter stops foaming, about 30 seconds, add the white wine, lemon juice and parsley to the pan. Continue to cook for 15 to 20 seconds, swirling the pan occasionally. Season with salt and pepper and remove from the heat. Remove the fish from the oven and pour the sauce over top the fish. Serve immediately.
Preheat the oven to 200 degrees F.
Season the trout fillets with the salt and Essence. Lightly dredge the seasoned trout in the flour, shaking off any excess. Set a 10-inch saute pan over medium-high heat and add the olive oil to the pan. Once the oil is hot, place the fish fillets in the pan, 2 at a time and cook for 2 1/2 to 3 minutes per side. Place the cooked fillets on an oven-proof platter and place in the oven while you cook the remaining fillets.
Once the fish are cooked, return the skillet to the stovetop and set on medium heat. Add the butter to the pan and once melted, add the shallots. As the shallots cook, and the butter stops foaming, about 30 seconds, add the white wine, lemon juice and parsley to the pan. Continue to cook for 15 to 20 seconds, swirling the pan occasionally. Season with salt and pepper and remove from the heat. Remove the fish from the oven and pour the sauce over top the fish. Serve immediately.
Combine all ingredients thoroughly.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
Combine all ingredients thoroughly.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

Tips:

For the freshest abalone, look for live or freshly caught specimens. If using frozen abalone, thaw it thoroughly before cooking.
When tenderizing abalone, use a meat mallet or rolling pin to gently pound it until it is about 1/4-inch thick. This will help to break down the tough fibers and make the abalone more tender.
To prevent the abalone from curling up while cooking, score the meat side with a sharp knife before searing.
Sear the abalone in a hot pan with a little bit of oil or butter. This will help to create a nice crust and lock in the flavor.
When cooking the abalone in the sauce, be careful not to overcook it. Abalone is a delicate meat and can easily become tough if overcooked.
Serve the abalone immediately with your favorite sides. Some good options include rice, pasta, or vegetables.

Conclusion:

Monterey Bay Abalone Meunière is a delicious and elegant dish that is perfect for a special occasion. The abalone is tender and flavorful, and the sauce is rich and creamy. This dish is sure to impress your guests.