【シェフも驚くサイズ】特大アワビを丸ごと味わう｜焦がしバターと肝で仕上げるオトナフレンチ

A Collaboration with Pride Fish 🐟 This time, we're introducing abalone meunière using Ibaraki Prefecture's Pride Fish, "Ibaraki Abalone," a dish so visually appealing it'll make you want a drink. Even George was surprised by the extra-large size of the abalone, which is cooked slowly. Finally, butter is drizzled over it to give the surface a fragrant, crispy finish. The liver and flavorful broth are combined with anchovies and basil to create a rich sauce. With every bite of the thick abalone, the savory taste of the sea and the aroma of browned butter spread, combined with the richness of the liver, the saltiness of the anchovies, and the freshness of the basil. Not only the meat, but also the liver and broth are transformed into deliciousness, a truly visually stunning adult French dish. Please enjoy it with a glass of Hakutsuru sake. ━━━━━━━━━━━━━━━ 0:00 Introduction 0:13 Opening - Giant abalone from Ibaraki appears 1:10 The appeal of Pride Fish "Ibaraki Abalone" 2:39 Ingredients introduction - Preparing the abalone 3:40 How to remove the shell - Slowly cooking at 85℃ 4:40 Separating the flavorful broth and liver 6:46 Preparing the liver sauce 7:44 Q&A! Who was George's favorite hero? 8:41 Anchovy and basil anchovy sausage 10:35 Finishing the sauce - Flouring the meunière 11:34 Drizzling butter over the abalone for a fragrant finish 12:37 Abalone quiz! How many years does it take for an abalone to grow large enough to be harvested? 14:36 ​​Plating that makes the most of the thick cross-section 15:45 Tasting! The elasticity of the abalone and the rich liver sauce 16:43 Ending 17:15 Bonus Talk: George's love for JoJo ━━━━━━━━━━━━━━━ ◆PRIDE FISH "Abalone from Ibaraki" https://www.pride-fish.jp/JPF/pref/de... ◆Featured Sake "Hakutsuru Blanc" https://www.e-hakutsuru.com/products/... 【Abalone Meunière】 Anchovy Sauce with Abalone Liver | Recipe ◆Ingredients (for one serving) 2 live abalone 0.7% salt 20g butter 0.5 clove garlic 1 sprig thyme [Anchovy Sauce] 2 abalone livers 10g anchovy fillets 5g garlic 40cc abalone broth 5g Dijon mustard 5g basil leaves 5cc white wine vinegar 25cc white wine 40g olive oil 10g butter 10g onion Black pepper to taste [Finishing] 5g chopped basil A little lemon zest All-purpose flour to taste 20g butter Instructions ① Remove the abalone from the shell and separate the liver. Make crisscross cuts on the surface of the abalone. Sprinkle with salt and vacuum-seal (or put in a Ziploc bag) with butter, garlic, and thyme. Fill a pot with water and cook at 85°C for 30 minutes. Reserve the cooking liquid for the sauce. ② Make the anchovy sauce. Lightly sauté the liver with garlic, butter, and shallots, then add white wine and reduce briefly. Add the abalone cooking liquid and let it cool once. Blend the reserved liver, anchovies, mustard, basil, and white wine vinegar in a blender, gradually adding olive oil to emulsify, and finally season with butter and black pepper. ③ Pat the abalone dry, lightly coat with flour, and pan-fry in browned butter until golden brown. 【Serving】 1. Slice the abalone. 2. Place on a plate and top with anchovy, lemon zest, and chopped basil. #Hakutsuru #FishDay #FishCookingClub