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1
Drown paua in fresh water for minimum 6 hours max 8 hours or until flesh is limp to touch.
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2
Shuck flesh from shell and trim off skirt and gut, place flesh to one side, bury shells and trimmings in veggie patch.
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3
Heat butter, saute onion and ginger in large frypan until golden brown.
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4
Add at last minute black pepper, saute for further 30 seconds to 1 minute.
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5
Pour in champagne with heat at very very low simmer.
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6
Do not allow to boil at any time; this is critical.
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7
Add paua, cover and cook at very low simmer for 1 to 1& 1/2 hours.
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8
Remember dont let it boil or your paua will toughen to boot soles texture.
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9
Remove paua and place to one side covered to keep warm, add stock and cream to remaining liquid in pan.
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10
Bring to boil, reduce liquid to warm honey consistency.
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11
This should literally take only a minute.
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12
Add balsamic vinegar, say one teaspoon.
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13
Turn heat off, add warm paua, stir to coat in gravy/jus.
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14
Serving suggestion: Arrange paua over steamed plain white rice and serve with a lettuce tomato salad of your choice.
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15
Dressing- suggest just cider vineger, olive oil, fresh ground black pepper, a little mild english mustard.
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16
If you have done this right it is heaven.
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17
The most important ingredient is patience.
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18
Dont let it boil.
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19
Your taste buds will reward you.
