Abalone and Sea Urchin Butter with Sarah Glover
We visited one of our favourite chefs, Sarah Glover, at her home in Tasmania earlier this year and have been keeping this mouth-watering recipe up our sleeves for a rainy day. Learn how to make her signature abalone dish cooked over fire and then look back at Sarah’s cheesy sea urchin pasta and get a glimpse into her beautiful lakeside home in our earlier feature.
Abalone with sea urchin butter
People often pair abalone with garlic, but why limit yourself? Use what it grows with: sea urchin, which is an invasive species so this is a great way to eat the problem.
About 1/4 cup sea urchin butter
1 tablespoon chopped chives
Light your fire and let it burn down to obtain a medium heat. You’re looking for coals to cook over.
To prepare the abalone, take it out of the shell and remove the guts and beak (I leave the frill on mine). Pound the abalone with a large rock to tenderise it, then slice as thinly as possible.
Heat a large cast iron frying pan until it’s smoking, then toss in the butter and abalone – it will sizzle! Remove from the heat and cook until the abalone starts to curl at the lip (about 3–5 minutes). Use a spoon to move it about so the abalone is coated in the butter. Toss in the chives, and a little squeeze of lemon, and eat from the pan with your fingers.
Sea urchin butter
Makes about 2 cups
This butter is easy to make, super rewarding, and works really well as a seasoning. Its creamy texture and lovely mild flavour is great with raw carrots and radishes with your afternoon drinks around the fire. In case you haven’t come across the term before, uni is the edible part of a sea urchin – often called the roe.
300 g salted butter, at room temperature
100 g uni (sea urchin roe)
grated zest of 1 lemon
Using an electric mixer or hand-held electric beaters, whip your butter until it is light and fluffy. Gradually add the roe and beat until emulsified. Right at the end, add the lemon zest to taste.