Final entry of the abalone series. I used this preparation as the first dish of the abalone dinner, followed by the sake steamed abalone, and then a final course of heritage pork brined with asian spices, braised mustard greens, soy glazed yam, fried lemon, and crystallized ginger.
Combine cilantro, grated horseradish, and lemon zest. Reserve. A nice touch would be some botarga. (The gremolata looks slightly bruised...alas I was in a rush and my cilantro was a little tired at this point.)
Red Pepper Foam
Rough chop a red pepper and bring to a simmer with heavy cream. When the pepper is tender, the cream is then blended and passed. Shear in soy lecithin for added stability. Reserve warm.
Start with sake braised abalone. Slice each abalone thinly into rounds. Dredge in flour, egg, then panko. Deep fry for 30-45 seconds at 350. Season and drain.
Neatly stack the abalone and dust with gremolata. Foam red pepper cream in shallow container, skim foam from top and spoon around abalone.