Abalone Baked En Papillote

with Lap Cheong and Baby Tomato

Baked En Papillote
Ingredients (6 servings):

  • 6 pieces Ausab Premium Australian Abalone, defrosted in the refrigerator overnight
  • 6 pieces of grease proof paper cut into circles
  • 1 Lap Cheong sausage, finely sliced
  • 6 cherry tomatoes, quartered
  • 6 finely sliced pieces of fresh ginger
  • 1 teaspoon of lemon infused olive oil
  • Sea salt and freshly ground black pepper
  • 1 egg, beaten

  • Preheat oven to 180°C (160°C fan-forced).
  • Clean the abalone and slice the meat horizontally into 3-4mm thick pieces.
  • Evenly divide the abalone, Lap Cheong, tomatoes and ginger in the centre of each piece of grease proof paper.
  • Drizzle with oil and season with salt and pepper. Brush egg onto bottom half of the paper circle, fold over and seal.
  • Bake in preheated oven for 5 minutes.
  • Cut open paper to serve.