Recipe
Monterey Bay Abalone, Meuniere-Style
For the original recipe and instructions, see: "Monterey Bay Abalone, Meuniere-Style" at cooking.nytimes.com
Ingredients
- 4 small abalones, 4 to 5 ounces each in shell weight (see note)
- ½ cup flour
- 6 tablespoons butter
- 1 tablespoon packed, finely chopped flat-leaf parsley
- 1 tablespoon Meyer lemon or lemon juice
- Fleur de sel
Featured Notes
Recipe Copyright
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