Striker Chef's Abalone Confit with Intestine Sauce
Surprisingly tender abalone cooked sous vide, enhanced with a rich, savory intestine sauce and garlic oil.
Ingredients needed 2 servings
Recipe
Cooking tips
- Minced garlic can burn easily from residual heat, so immediately cool it in an ice bath once golden to prevent a bitter taste.
- The intestine sauce blends best when the radish and butter are warm, resulting in a smooth and creamy texture.
Recommended for
- Those who want to experience a new level of tender abalone.
- Those preparing a premium seafood dish for entertaining guests.
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