Anonymous 2-7-2005

2 tablespoons extra virgin olive oil

1 small stalk lemon grass, chopped

1 inch chunk fresh ginger, coarsely chopped

1 cup dry white wine

1 live abalone, 4 to 5 ounces

1/2 cup whipping cream

1 teaspoon juice from a jar of pickled ginger, optional

salt and freshly ground pepper to taste

Combine the oil, lemon grass and ginger over low heat. Simmer for 20 minutes,

keeping the heat very low so the ginger barely starts to brown. Add the wine;

bring mixture to a boil and reduce by 2/3. Meanwhile, shuck, clean and

horizontally slice the abalone 1/8 inch thick. Between sheets of waxed paper or

plastic wrap and using a meat mallet or similar tool, lightly pound the abalone

slices until they are slightly flattened; refrigerate if not using immediately.

Strain the oil and wine mixture into a skillet; add the cream. Bring the mixture

just to a boil, then reduce slightly, enough to coat a spoon. Season to taste,

adding the ginger juice if desired. Slip in the abalone slices and poach until

just tender, 30 to 45 seconds. Serve the abalone slices in the creamy broth.

Serves 2.