Huber's Butchery

TASMANIAN ABALONE CARPACCIO WITH SALMON CAVIAR, MELON SALSA AND ARUGULA LEAVES

Share
30 MINS

easy

Ingredients

Serves 10 pax

1 can Three Friends Tasmanian abalone

1/2 Australian Rock Melon

3 Spanish clementine

1 btl Yarra Valley rainbow trout caviar

1 pkt Huber’s rocket salad

1 btl Mizkan sesame sauce

Cooking Method

1. Drain abalone from can and slice thinly.

2. Remove clementine skin, peel into wedges and dice it.

3. Dice rock melon.

4. Arrange sliced abalone on a flat plate.

5. Top with diced fruits, salmon caviar, arugula leaves and sesame sauce to serve.

Recipe by Chef Clement.

Items
Total	SGD$0.00

Email Address
Password

Log Out

You have been successfully signed out.

Thank you for using our service.

Validation

Validation

Store

Validation

TASMANIAN ABALONE CARPACCIO WITH SALMON CAVIAR, MELON SALSA AND ARUGULA LEAVES

Share

Ingredients

Cooking Method

Voucher

Please login to Accept the voucher.

Validation

You are at huber's online.

Forgot Password ?

Validation

Change Password

Validation

Change Password

To serve you better, we are upgrading our system. You are required to change your password

Validation

Meat Calculator

Adult

Male

Female

Child

Home Delivery

SELF-COLLECTION

Minimum Purchase

A minimum purchase of $100.00 is required.

Minimum Purchase

Minimum product item of $100.00 is required to do purchase for this order.

To serve you better, we are upgrading our system.

You are required to change your password