Fish & seafood
Chilean Abalone with Mayo (Locos con Mayo)
Tender cooked Chilean abalone served with homemade mayonnaise, a true seafood delicacy.
Gluten-free
Ingredients
- 8 cleaned and tenderized abalone (locos)
- 1 bay leaf
- 1 onion, quartered
- 2 eggs
- 250 ml vegetable oil
- 1 teaspoon mustard
- Juice of 1/2 lemon
- Salt
Step-by-step
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- Put 1 liter of water in the mixing bowl with the onion, bay leaf and salt. Arrange the abalone in the Varoma dish.
- Steam 35 min/Varoma/speed 1 until the abalone are tender. Set aside and let cool.
- Wash the mixing bowl well. For the mayonnaise, put in the eggs, mustard, lemon juice and salt.
- Mix 10 sec/speed 4 and add the oil very slowly through the lid opening while blending, until emulsified.
- Slice the abalone into thin sheets.
- Serve the sliced abalone covered with the homemade mayonnaise.
Tips
- Tenderize the abalone well before cooking so it turns out soft.
- Check the abalone fishing ban dates before buying.
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