Ingredients: 4 – Abalon (Marine ears) 2 – Eggs – 2 Salt Spoons – Bourbon Whiskey – Oil Seeds Of 50 grams – Breadcrumbs 1 unit – 1 Lettuce Spoon Salad – chopped parsley 1 – Lemon
Preparation:
The abalone is a mollusk refined to a single valve and large, typically Californian: You can find the best frozen food stores, and the corresponding Mediterranean ear `l` o `marina` ear of St. Peter `. Clean and well abalones l `Wash under running water, then gently remove the shellfish from the valve and keep both aside.
Beat in a bowl the eggs with a pinch of salt and whiskey: immerse the abalones, leaving them to macerate for 15 minutes. After this time, you heat oil in large pan of fried. Pass the abalones in breadcrumbs, and fry well on all sides in the hot oil, when they are ready, put a drain on a sheet of absorbent kitchen paper to remove excess of the grease and keep them warm.
Wash the lettuce, dry gently and the leaves used for the most beautiful lining the valve molluscs. Have on each of these `shellfish beds is a fried, sprinkle chopped parsley and decorate with slices of lemon. Serve hot.
