02-26-2004, 05:34 PM
[ul][li][font "Arial"][size 2]3 tablespoons unsalted butter, softened [/size][/font] [li][font "Arial"][size 2]1 teaspoon minced shallot [/size][/font] [li][font "Arial"][size 2]1 teaspoon grated lemon zest [/size][/font] [li][font "Arial"][size 2]1 tablespoon lemon juice [/size][/font] [li][font "Arial"][size 2]Salt and freshly ground pepper to taste [/size][/font] [li][font "Arial"][size 2]½ pound fresh asparagus [/size][/font] [li][font "Arial"][size 2]6 dried black mushrooms (shiitake), soaked in hot water until soft, then drained [/size][/font] [li][font "Arial"][size 2]1 live abalone, 4 to 5 ounces, shucked, cleaned and sliced horizontally 1/8-inch thick [/size][/font] [li][font "Arial"][size 2]Baking parchment [/size][/font][/li][/ul]
[font "Arial"][size 2]Beat the butter in a small bowl until light and soft. Beat in the shallot, lemon zest and juice. Season to taste with salt and pepper; set aside. [/size][/font]
[font "Arial"][size 2]Blanch the asparagus in lightly salted boiling water for 1 minute. Drain, rinse with cold water, then slice into bite-sized pieces. [/size][/font]
[font "Arial"][size 2]Remove and discard the stems from the mushrooms. Cut the mushroom caps in half. [/size][/font]
[font "Arial"][size 2]Preheat the oven to 450°. Cut two 12-inch squares of baking parchment. Fold each in half diagonally to form triangles; crease the corners, then open up the parchment to the original square shape. [/size][/font]
[font "Arial"][size 2]Arrange half of the abalone slices, half of the asparagus and half of the mushrooms on one side of each square; dot with lemon butter. Fold the other side of the paper over the fish and seal with a series of creases, starting with one corner and finishing with a twist at the opposite end; place on a baking sheet. Repeat with the other square and the remaining ingredients. [/size][/font]
[font "Arial"][size 2]Bake until the packets are puffy and beginning to brown, about 6 minutes. Remove from oven and place packets on individual plates for diners to open (carefully, by slitting with a small sharp knife, or unwrapping edges of the packet), or open and transfer contents to serving plates. [/size][/font]
[font "Arial"][size 2]Serves 2 [/size][/font]
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[font "Arial"][size 2]Beat the butter in a small bowl until light and soft. Beat in the shallot, lemon zest and juice. Season to taste with salt and pepper; set aside. [/size][/font]
[font "Arial"][size 2]Blanch the asparagus in lightly salted boiling water for 1 minute. Drain, rinse with cold water, then slice into bite-sized pieces. [/size][/font]
[font "Arial"][size 2]Remove and discard the stems from the mushrooms. Cut the mushroom caps in half. [/size][/font]
[font "Arial"][size 2]Preheat the oven to 450°. Cut two 12-inch squares of baking parchment. Fold each in half diagonally to form triangles; crease the corners, then open up the parchment to the original square shape. [/size][/font]
[font "Arial"][size 2]Arrange half of the abalone slices, half of the asparagus and half of the mushrooms on one side of each square; dot with lemon butter. Fold the other side of the paper over the fish and seal with a series of creases, starting with one corner and finishing with a twist at the opposite end; place on a baking sheet. Repeat with the other square and the remaining ingredients. [/size][/font]
[font "Arial"][size 2]Bake until the packets are puffy and beginning to brown, about 6 minutes. Remove from oven and place packets on individual plates for diners to open (carefully, by slitting with a small sharp knife, or unwrapping edges of the packet), or open and transfer contents to serving plates. [/size][/font]
[font "Arial"][size 2]Serves 2 [/size][/font]
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