Learn how to make this delicious seared striped marlin recipe from Longman and Eagle’s Jared Wentworth. This dish was inspired by Chicago Artists Coalitions annual extravaganza Starving Artist. For more info go to http://chicagoartistscoalition.org/starvingartist/
Warning: A non-numeric value encountered in /nas/content/live/kcd2018/wp-content/themes/thevoux-wp-child/inc/templates/single/style1.php on line 291
1008 per serving
- 1 cup braised oxtail
- 1/2 cup reserve oxtail braise
- 2 tablespoons butter
- sprinkle of salt
- 2 tablespoons oil
- 1 teaspoons szechuan peppercorns
- 1 cup blanched green beans
- 1 cup fermented Chinese black beans
- 1 grilled spring onion
- salt & pepper to taste
- 5 ounces striped marlin, season w/ salt & pepper
- 1/4 cup grated horse radish
- 1 teaspoons soy lasitan
- 1-1/2 cup cup water
- pinch of fried garlic
Put braised oxtail, reserve oxtail braise & butter into frying pan. Season with salt & pepper and let cook 2-3mins. After it's cooked together, put into stand mixer and whip on high another 2-3mins.
Back in the pan, add oil and sqechuan peppercorns. Cook for about 30sec. Then add green beans, black beans & spring onion to the pan. Season with salt & pepper to taste and cook for 2mins.
For the fish, season 5oz piece of striped marlin with salt and pepper on both sides. Place oil in a pan and put on high heat. Sear the fish on each sides for about a minute. It should still be raw inside. Then slice the marlin into 5-6 slices
For the horseradish foam, add horseradish, soy lecithin and water to a blender. Mix on high for 30seconds to it makes a froth.
To plate, put the veggie mix down the middle topped with pieces of marlin. Sprinkle fried garlic on top of the fish. Spoon mixed oxtail next to fish over the veggies and put a line of horseradish foam and reserve oxtail braise next to vegetable mix.