Braised pāua

1. Slice shallots and garlic and then sweat down in a pan. Once they start to go golden add the pāua, foot side down.
2. Add about 50ml of olive oil and then add the white wine, reduce on a medium heat until almost all absorbed, add the pernod and reduce slightly to cook off the alcohol.
3. Add the chilli and 1L heated fish stock. Cover with tin foil and cook in a deck oven for 45 minutes to 1 hour at 150℃.
4. Test if the pāua is cooked by trying to lift off the shell. If it comes off easily then it is cooked, leave to cool down slowly in the liquid.
   (save liquid to make sauce)

Pāua to finish

1. While the pāua  is cooling down, remove the livers and break them up so the stock can take on the flavour.
2. Pass the stock and season with lemon zest and juice
3. Take the warm paua and shave into a serving dish.
4. Pour the the paua sauce over the shaved paua and serve in a small bowl.
5. Serve immediately.
6. Garnish with your favourite herbs.