Gremolata (recipe follows)
Green goddess dressing (recipe follows)
4 abalone steaks, pounded out
1/2 cup rice flour
1 egg, beaten
1 cup panko breadcrumbs, ground
1/4 cup clarified butter
Lemon juice, to taste
2 ripe avocados, medium diced
Salt and pepper, to taste
1 cup soft herbs, chiffonade (parsley, sorrel, tarragon, etc.)
Extra virgin olive oil, to taste
For gremolata: In a small bowl, thoroughly mix 1 bunch finely chopped Italian parsley leaves, 1 clove minced garlic, grated zest of 1 lemon and 1 cup extra virgin olive oil. Set aside.
For green goddess dressing: In a blender, combine 1/2 bunch Italian parsley leaves, 1/2 bunch tarragon, 3 green onion tops, 1 small garlic clove, 1 anchovy fillet and 2 tbsp. water. Blend in 1/2 cup extra virgin olive oil slowly to emulsify. Pour into a medium bowl and whisk in 1/2 cup each mayonnaise and crème fraiche and 2 tbsp. each lemon juice and champagne vinegar. Refrigerate until needed.
For abalone: Dredge abalone fillets in flour, dip in egg and gently push into breadcrumbs, evenly coating both sides. Reserve on a resting rack.
Heat a medium sauté pan over medium-high heat and melt clarified butter. Swirl to coat pan evenly. Sauté abalone about 45 seconds on each side, being careful not to overbrown. Rest abalone on a wire rack and squeeze fresh lemon juice on each fillet while avocado is being prepared.
Place avocado in a medium bowl and add 1/4 cup gremolata. Heavily season with salt and pepper and divide among 4 plates. Slice each abalone into 5 or 6 slices and place 1 fillet on top of avocado mixture. Drizzle desired amount of green goddess on the edges of the abalone and on the plate.
Dress herbs with olive oil, lemon juice, salt and pepper. Place on top of abalone fillets and serve.