1 Japanese abalone (1550g)
1 cup of bacon (210g)
1 cup of finely chopped onion
1 cup of lightly toasted bread crumbs
2 tablespoons of chopped parsley
2 cloves of garlic, minced
Salt and black pepper to taste
1 1/2 tablespoons of butter or margarine
2/3 cup of chicken broth
1 Japanese abalone (1550g)
1 cup of bacon (210g)
1 cup of finely chopped onion
1 cup of lightly toasted bread crumbs
2 tablespoons of chopped parsley
2 cloves of garlic, minced
Salt and black pepper to taste
1 1/2 tablespoons of butter or margarine
2/3 cup of chicken broth
Cut a slice from the side of the abalone's shell and reserve it
In a large pot, cook the abalone and cut slice in boiling water seasoned with salt until they're tender
Use enough water to cover them
When cooked, remove them from the boiling water and plunge into cold water
Carefully remove the abalone's flesh
Squeeze out as much moisture as possible
Chop the flesh
Place the abalone on paper towels with the opening facing down and let it cool
In a skillet, fry the bacon until crispy
Remove the bacon with a slotted spoon and drain on paper towels
Reserve 6 tablespoons of fat from the skillet and use to fry the onion until lightly browned
Combine the bread crumbs, abalone flesh, parsley, garlic, and fried onion, cooking for 3 minutes
Add the crispy bacon, salt, and black pepper to taste
Grease the inside of the abalone shell with butter
Fill it with the mixture
Place it in a refractory dish and top with lids
Add the broth
Bake in a moderate preheated oven (170°C) for 25-30 minutes or until tender
Serve warm.
