Tuesday, April 28, 2015

Paua from the Catlins coast

Jacks bay

Tom and I went exploring and got some Paua from Jacks bay down the south coast and cooking them nicely this way.

3 Paua
salt and pepper
juice of 3 lemons
6 cloves garlic chopped finely
1 small onion diced
100ml chardonnay
300ml cream
200ml chicken stock

salt and pepper the Paua
heat butter till browned in a skillet and sear the Paua for 1 minute on both sides
Set aside then slice thinly.
Saute the onion and garlic in a pan with olive oil and then add the other ingredients.
Reduce the sauce while cooking some fettucini
add the Paua back into the cream sauce and mix with the fettucini
garnish with parsley and parmesan

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