Marrow Poached Abalone, Snow Fungus, Puffed Wild Rice, Potato Confit, Baby Spinach, Black Winter Truffle, Truffle Marrow Emulsion
Abalone is a type of giant sea snail, a mollusk, that is harvested for food as well as it's decorative shell which used for mother-of-pearl. It is not commonly eaten by most Americans. The harvesting of Abalone is highly regulated making it expensive and difficult to obtain. There are some sustainable Abalone farms popping up on the West Coast, New Zealand and Australia so maybe we'll be seeing more of it pretty soon. The flavor of Abalone is very mild and it's texture very firm. I describe it to people as a combination of oyster and lobster with the texture of a clam foot.
I roasted off some beef marrow bones in the oven and then scooped out their contents and collected the liquid that dripped out. I cooked the solid pieces of marrow in a sauce pot to liquify them as much as possible before straining it. I seasoned the abalone with salt and poached it at very low heat in some of the liquid marrow for about 5 minutes. The rest of the marrow was made into a sauce by blending it with shaved black truffle, rice wine vinegar, mirin, soy sauce, butter and some xanthum gum (to stabilize it).
I scooped out some spheres of potato using a Parisian baller and slow-cooked them in the marrow. I topped them with some slices of the black truffle. I garnished the plate with some puffed black wild rice and baby spinach.
I roasted off some beef marrow bones in the oven and then scooped out their contents and collected the liquid that dripped out. I cooked the solid pieces of marrow in a sauce pot to liquify them as much as possible before straining it. I seasoned the abalone with salt and poached it at very low heat in some of the liquid marrow for about 5 minutes. The rest of the marrow was made into a sauce by blending it with shaved black truffle, rice wine vinegar, mirin, soy sauce, butter and some xanthum gum (to stabilize it).
I scooped out some spheres of potato using a Parisian baller and slow-cooked them in the marrow. I topped them with some slices of the black truffle. I garnished the plate with some puffed black wild rice and baby spinach.