Sauteed Baby Paua Served in Shell with Caramelised Onion, Baby Spinach & Lemon Aioli

Ingredients:
Lemon Aioli
Baby Paua & Table Onions (ratio of 12 paua to every large table onion)
2 cloves garlic, crushed
Hemp Oil
Baby Spinach leaves
Lemon Aioli (makes 150ml average)
1 egg yolk
1 Tbsp freshly squeezed lemon juice
Zest of 1 lemon
Sea salt, fresh cracked pepper
150ml vegetable oil
1 garlic clove
2 tsp wholegrain mustard

Instructions:

   1. Thinly slice table onion & baby paua.
   2. Sautee onions & 2 cloves crushed garlic with hemp oil till transparent.
   3. Add paua & continue to cook till onion starts to take colour.
   4. Add finely shredded baby spinach leaves, allow to wilt.
   5. Season then spread on large tray to allow fast cooling.

To serve place small spoon fill back in cleaned shell, top with a little lemon aioli & chive.

Recipe: Aaron McCorkindale, Boat Shed Café, Nelson.

Click Below To Order Our Live Paua:
Bream Bay Abalone, Whole In Shell