I love browsing markets and look for new and in season ingredients. This weekend it was South Melbourne market and the new ingredients I wanted to experiment with were some fresh marlin steak and vibrant orange baby tomatoes. Marlin is a very firm fish with a high fat content. For this recipe I've kept the cooking simple and paired the butter poached fish with a sweet, tangy and spicy tomato emulsion.
Difficulty: Medium
Time: 20min prep, 30min cooking
Serves: 2
Ingredients
Marlin Steak
- 2 marlin steaks
- 4 tbsp butter
- 1 tbsp olive oil
- salt
- pepper
Orange Tomato Emulsion
- 250g orange tomatoes
- 1 garlic roughly sliced
- 1 shallot halved and cut into quarters
- 3 tbsp olive oil
- 2 tsp aji Amarillo paste
- 1 tbsp verjus
- 1 tbsp kombu stock
- 1 tbsp dashi stock
- 2 tbsp butter
- salt
- pepper
Garnish
- 1 tsp lumpfish caviar
- red vein sorrel leaves
Method
1. Preheat the oven to 200 degrees. Put the tomatoes, garlic, onion, olive oil, salt and pepper in a baking dish, mix well and cook for 15 minutes until the tomatoes and onions are softened.
2. Remove the skin of the tomatoes, transfer the baked tomato mixture into a blender and blend for a smooth consistency. Add the aji Amarillo paste, verjus, kombu stock, dashi stock, butter and adjust seasoning. Pass it through a sieve into a sauce boat. Keep warm over a bowl of hot water and set aside.
3. Melt the butter into a pan with the olive oil over medium heat. Season the marlin steaks well with salt and pepper, sear each side of the steak for a few minutes whilst basting the steak with the melted butter continuously until cooked for about 15 minutes.
4. Serve by pouring the sauce in the middle of the plate, top with the marlin steak and garnish with lumpfish caviar and sorrel leaves. Enjoy!
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