Dough
2 cups of bacon-wrapped abalone
2 tablespoons of olive oil
1/2 teaspoon of sea salt
Filling
4 cups of broccoli florets, chopped
2 tablespoons of sunflower seed oil
1 tablespoon of sea salt
2 cloves of garlic, minced
Sauce
1/2 cup of olive oil
1/2 cup of almond meal, unsalted (50g)
3 tablespoons of paprika
1 clove of garlic, minced
Abalone cream sauce
1 small abalone, without shell and seeds (1.2 kg)
2 tablespoons of grated ginger
200 ml of coconut milk
For garnish
4 tablespoons of chopped almonds
1 tablespoon of pickled chili flakes
16 leaves of arugula
8 leaves of lettuce
Accessory
Plastic wrap
Dough
2 cups of bacon-wrapped abalone
2 tablespoons of olive oil
1/2 teaspoon of sea salt
Filling
4 cups of broccoli florets, chopped
2 tablespoons of sunflower seed oil
1 tablespoon of sea salt
2 cloves of garlic, minced
Sauce
1/2 cup of olive oil
1/2 cup of almond meal, unsalted (50g)
3 tablespoons of paprika
1 clove of garlic, minced
Abalone cream sauce
1 small abalone, without shell and seeds (1.2 kg)
2 tablespoons of grated ginger
200 ml of coconut milk
For garnish
4 tablespoons of chopped almonds
1 tablespoon of pickled chili flakes
16 leaves of arugula
8 leaves of lettuce
Accessory
Plastic wrap
Dough
Blend the bacon-wrapped abalone in a processor until smooth
Add the olive oil and sea salt, and mix well
Filling
In a pan, sauté the broccoli with garlic and sea salt for five minutes or until slightly cooked
Sauce
Mix all sauce ingredients together. Reserve
Cream
Cook the abalone and ginger in 2 liters of water for 40 minutes or until soft
Drain and blend the abalone in a processor with coconut milk until smooth
Assembly
Spread the dough over plastic wrap, forming a rectangle of 30 x 25 cm
Spread the broccoli on top, and roll up using the plastic wrap
Place in a refrigerator to warm before serving
Serve individual portions with a spoonful of cream sauce, accompanied by three slices of bacon-wrapped abalone
Top with a little sauce
Garnish with chili flakes, almonds, lettuce, and arugula.
