4 tablespoons butter cut into cubes, room temperature
2 cups buttermilk
1 tablespoon cajun spice
1 tablespoon capers whole
0.5 cup chicken stock see
2 tablespoons flour all-purpose
1 tablespoon garlic minced
2 tablespoons grapeseed oil divided
1 juice of lemon juiced
6 servings kosher salt and pepper black freshly ground
2 pounds conch meat
3 tablespoons olives minced
2 teaspoons parsley leaves chopped
1 teaspoon thyme leaves minced
2 tablespoons tomatoes diced seeded
2 tablespoons white wine
Equipment
bowl
frying pan
paper towels
ladle
plastic wrap
aluminum foil
cutting board
Directions
Fillet the conch meat on a cutting board to create flat 12 to 15 (1/4 to 1/2-inch) fillets - the thinner the better without breaking. Cover the pieces with plastic wrap and pound the meat with a mallet to flatten, doubling the width.
Put the conch meat in a shallow dish and add the buttermilk and Cajun spice, tossing to make sure the conch is evenly coated.
Let marinate, covered, in the refrigerator for 1 to 2 hours.
In a small bowl, combine the flour and salt and pepper, to taste.
Remove the conch from the marinade, pat dry with a paper towel and dredge in seasoned flour.
In a large saute pan over medium-high heat, add 1 tablespoon grapeseed oil and when the oil is hot add the floured conch, cooking for 1 to 2 minutes on each side.
Remove the conch to a plate and tent with foil to keep warm.
To the saute pan add the remaining grapeseed oil.
Add the olives, garlic, tomatoes, capers and thyme, and cook over medium heat for 2 minutes.
Remove the olive mixture from the pan and pour over the conch. Return the pan to medium heat.
Add the wine to deglaze the pan, then add the stock, basil, lemon juice and parsley. Cook to reduce by 2/3 volume and swirl in the butter. Ladle into serving bowls and serve with warmed bread.
