Broiled Blue Marlin Oscar With Red Carpet Tomato Pepperdew Puree and Golden Caviar
Total Steps
11
Ingredients
20
Tools Needed
9
Ingredients
- 6 fresh tomatoes
- 4 ounces pickled pepperdew peppers
- 1 small red onion, diced
- 2 tablespoons honey
- 1 bay leaf
- 1 tablespoon oregano
- 3 cloves garlic, minced
- 2 8 oz blue marlin steaks
- EVOO(optional)
- lemon juice(optional)
- fennel seeds(optional)
- 4 egg yolks
- 1 lemon (juice of)
- cayenne pepper(optional)
- 1 stick butter, melted
- 1 pound fresh asparagus spears
- 6 ounces fresh crabmeat
- 2 ounces caviar
- sea salt(optional)
- cracked black pepper(optional)
Instructions
Step 1
Chop the peppers and add them to a heavy-bottomed pot with the salted and herbed tomatoes, diced onions, honey, and bay leaf. Set the heat on medium high and stir until they start to release their liquids and the tomatoes begin to break down. Cook down for an hour.
Step 2
After an hour, verify that the tomatoes, peppers, and spices have turned into a thick, rich sauce.
Step 3
Using a fine-mesh screen, press the contents of the pan into a bowl, separating all the juice and thick pulp from the sinews and skins. Ensure all the juicy, flavorful goodness is squeezed and sieved.
Step 4
Move the extracted liquid to the smallest saucepan, add the minced garlic, stir well, and set over low heat, stirring occasionally, for 2 hours. Reduce as much liquid as possible.
Step 5
The result should be about 3 tablespoons of a very thick, rich, concentrated, complex spicy sweet tomato paste. Set this aside for later.
Step 6
For the marlin steaks, marinate them in EVOO, fennel seeds, and a splash of lemon juice for about 20 minutes. Then, place them on a rack over a roasting pan and roast in a 350 degree oven for 6 minutes per side.
Step 7
Meanwhile, wash, trim, and peel the asparagus. Steam for 12 minutes.
Step 8
To make the hollandaise, melt a stick of butter and harvest 4 yolks from fresh eggs.
Step 9
Set up a make-shift double-boiler: a small saucepan with an inch of water, over which a much larger bowl can be set.
Step 10
In the larger bowl, whisk the yolks and lemon juice.
Step 11
With the water barely simmering and not touching the bottom of the bowl, constantly whisk while dribbling a steady stream of melted butter into the bowl. Watch the texture of the sauce thicken and the volume double. If it gets too thick, add a teaspoon or so of the boiling water from the pan below to thin it slightly without breaking.