Recipes

This is my twisted version of ‘Shellfish and Chips’. It’s so simple and it eats beautifully. It’s up to you whether you bash the Paua before slicing into the finest slivers possible. I generally do, however if I find myself without a meat clever or tenderiser, it’s no biggie as the texture may be slightly tougher but no less enjoyable.

Step 1

Preserved Lemon and Tarragon Butter

In a small bowl add all the ingredients, and with your clean hands work them all together until completely combined.

Cut a piece of plastic wrap and lay on the bench.

Now form the flavoured butter into a sausage shape and lay at one end of the plastic wrap. Roll up and twist the ends like a Christmas cracker. Place the preserved lemon and tarragon butter in the fridge until required.

Step 2

Boiled New Potatoes

In a saucepan place the potatoes and cover with cold water and a healthy pinch of salt. Place the saucepan on the heat, bring up to the boil, then lower to a simmer. Cook until the potatoes are just tender through the centre. Remove from the heat, strain and then cool to room temperature.

When cold, cut into slices about ½cm thick. Keep in the fridge until required.

Step 3

Preparing the Paua

Take your sharpest knife and cutting across the width of the Paua, slice into the finest slivers you can manage.

Place in a bowl and mix the oil through the paua slices until well covered. Refrigerate.

Step 4

Cooking and Serving ...

Heat up a cast iron skillet or griddle top of your barbecue. Add a little oil, then gently add your cooked potato slices and season with salt and pepper. Cook for a few minutes either side until slightly golden and crisp. Remove from the pan and keep warm.

Before sautéing your paua, make sure your skillet, pan or barbecue is as hot as you can get it. Season the paua with salt and pepper. Drizzle a little cooking oil on to your cooking surface, then add half of the paua. Spread it out thinly, then leave for about 30 seconds to caramelise before turning and cooking for another 30 seconds. Just before taking out of the pan, add three rounds of the preserved lemon butter, toss through, then remove paua into a bowl and keep warm while you repeat with the last half of paua.

To serve, distribute the crisp potato rounds onto individual plates or a platter, then top with the sautéed paua. Add the remaining flavoured butter, allow to melt over and give them a good squeeze of lemon. Serve.

Photograph by Kierin Scott