To prepare the abalone – carefully shuck the meat from the shell, prying the muscle from the shell using a spoon or spatula. Remove the meat from the gut and trim the tough skirt and excess innards from the meat. Clean the abalone and the shell with a scrubbing brush and some coarse salt. Place the abalone in a saucepan of cold water with a pinch of salt and the ginger, shallots, garlic and star anise. Bring to a gentle simmer with a lid on and cook gently for 1.5-2 hours until the abalone is tender but still has some bite.
Next – cut thin slices of celeriac and blanch in boiling salted water for 1-2 minutes. Refresh in iced water and set aside until ready to use. Finely slice the leek and sweat off in butter until tender and sweet.
To prepare the beurre blanc – place a small saucepan on a medium heat and add the shallots, white wine, vinegar and peppercorns. Reduce until the liquid has nearly evaporated. Turn the heat right down and whisk in the butter a little at a time until the sauce thickens. Strain and stir in the lemon juice. Place in a warm spot until ready to serve.
To assemble – slice the truffle and abalone thinly. Place a small amount of the leeks into the shell then layer the abalone, truffle, and celeriac in alternating rows. Bake in a warm oven for 8-10 minutes to heat up and served drizzled with some beurre blanc.
2 fresh abalone
1 small piece of ginger
5 shallot tops
2 cloves garlic
2 star anise
1 celeriac
1 leek
1 small black truffle
butter
salt
beurre blanc
50ml white wine
50ml chardonnay vinegar
2 shallots, finely chopped
5 white peppercorns
200g unsalted butter chilled & diced
1 teaspoon lemon juice