Abalone Casserole

Autor: Inacap

INGREDIENTES

• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves
• Paprika to taste
• 1 cup white wine
• 2 cups abalone stock
• 2 sandwich rolls
• 1 cup milk
• 6 to 8 Chilean abalone (locos), cooked and chopped (800 gr / 1 lbs 13 oz)
• 1½ cup fresh cream
• salt to taste
• green chili to taste
• 1 cup grated cheese
• Abalone shells

INSTRUCCIONES

• Step 1 – Heat olive oil in a frying pan and sauté the onion and garlic. Add a pinch of paprika and white wine and reduce. Next, add the abalone stock and cook until almost all the liquid has evaporated.
• Step 2 – In a separate bowl, soak the sandwich roll in milk for 30 minutes. Disintegrate with your hands or a spoon.
• Step 3 – Place the chopped abalone in a bowl. Add the sautéed garlic and onion, the soaked bread, salt and finely chopped green chili pepper.
• Step 4 – Add half of the grated cheese and mix well with a spoon.
• Step 5 – Butter the abalone shells (or ovenproof bowls) and fill with the mixture. Sprinkle grated cheese on the surface. Bake for 15 to 20 minutes at 160°C (320°F). Serve hot.