Paua, Shaved Fennel, Spring Onion and Orange Salad
- Wild Paua or 8 Farmed Baby paua
- ¼ Fennel Bulb
- 1 Orange
- 1 Spring Onion
- 2 T White Wine Vinegar
- 3 T Marlborough Olive Oil
- Italian Parsley
- Salt and Pepper
Shave the Fennel as thin as possible or use a potato peeler or sharp knife. Segment the orange and slice the spring onion, mix all ingredients and season with fresh ground black pepper and Marlborough salt.
If using wild paua tenderise by gently hitting with a flat object while wrapped in plastic. Slice into fingers and season with flour and salt and pepper. If using farmed baby paua slice in half and season with flour and salt and pepper and sear for 20 seconds in a hot pan or on the BBQ, turning once only. Serve in the shell with fennel and orange salad.