Paua in Champagne

May 31, 2023May 31, 20230 5
Paua in Champagne recipe for an elegant seafood dish
in Seafood

Prep

30 min

Cook

30 min

Ready In

60 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

750 g paua ( roughly 15 �20 )
300 ml cream
1 tablespoon butter
1 Spanish onion , finely sliced
1 teaspoon finely grated ginger
1 chicken stock cube
1 dash fresh ground black pepper
1 bottle sweet champagne
1 dash cornflour , if needed
1 dash balsamic vinegar

Nutrision Information

Servings Per Recipe
4
Calories
360
Sugar
4g
Fat
17g
Paua in Champagne is a luxurious seafood dish that is perfect for special occasions. Paua, also known as abalone, is a type of mollusk that is found in waters around New Zealand. It is a popular seafood in Maori cuisine, and is often used in dishes like fritters, chowders, and stews. In this recipe, the paua is cooked in a creamy champagne sauce that is flavored with onion, ginger, and black pepper. The resulting dish is a rich and decadent seafood meal that is sure to impress your guests.

Instructions

1.Clean the paua and cut into pieces, then tenderize with a meat mallet or rolling pin.
2.In a large frying pan, melt the butter over a medium heat and fry the onions until they are soft and translucent.
3.Add the ginger, black pepper, and chicken stock cube to the pan, then stir to combine.
4.Add the paua and continue cooking for 5 minutes, stirring occasionally.
5.Pour in the champagne and bring to a gentle simmer.
6.Reduce the heat and simmer for 20 minutes, until the paua is tender and the champagne has reduced by half.
7.Add the cream to the pan and stir to combine.
8.If needed, mix the cornflour with a little water to make a paste, then add it to the pan and stir to thicken the sauce.
9.Add a dash of balsamic vinegar to taste, then cook for a further 2 minutes before serving.

PROS

Paua in Champagne is an elegant and sophisticated seafood dish that is perfect for a special occasion or romantic dinner.

The champagne and cream sauce adds a touch of luxury to the dish, while the paua is a delicious and nutritious source of protein.

CONS

Paua can be quite tough if it is not prepared properly, so make sure to tenderize it well before cooking.

Champagne can be quite expensive, so this dish may not be practical for everyday meals.

HEALTH & BENEFITS

Paua is a low-fat, high-protein seafood that is rich in vitamins and minerals.
It is a particularly good source of iron, which is important for maintaining healthy blood and supporting the immune system.
Champagne is low in calories and fat, but it is also high in sugar, so it should be enjoyed in moderation.

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