Deep Blue Sea"
Jump the Shark
Devour this tasty steak before it devours you. Just kidding, if you're trying to eat a live shark, there's something wrong with you.
For the Shark:
- 2 tbsp. finely chopped garlic
- 1 thumb sized piece of ginger, peeled and chopped fine
- 2 Serrano chilies, sliced thin
- 2 tbsp. freshly squeezed lemon juice
- salt and freshly ground pepper, to taste
- 4 six-oz. shark steaks, about 1" thick
For the Sauce:
- 2 tbsp. butter
- 1 tbsp. flour
- 1-cup white wine
- 1-cup clam juice
- 1 pinch saffron threads
- 2 egg yolks, beaten with 4 tbsp. cream
- 1/2 cup capers
- salt and cayenne, to taste
- 1 unlikely premise, overdone
- Combine garlic, ginger, chilies, lemon juice, salt and pepper in a blender. Blend at high speed to create a smooth paste.
- Slather both sides of the shark steaks with marinade. Cover and refrigerate at least 45 minutes and up to 4 hours.
- Melt butter in a small heavy saucepan over medium heat. Add flour and whisk until smooth. Combine the wine, clam juice and saffron in a small saucepan and bring to a boil. Slowly whisk the boiling wine mixture into the butter-flour mixture. Bring to a boil and cook over low heat for 10-15 minutes, whisking often.
- In a small bowl, whisk together the egg yolk and cream. Slowly whisk in 1/2 cup of the hot wine mixture into the yolks, and then slowly whisk this now tempered yolk mixture back into the saucepan. Return to low heat and keep warm, but do not boil. Add capers and season to taste with salt and cayenne
- Heat a large, heavy sauté pan over a medium heat until quite hot. Sauté the steaks 2-3 minutes on each side. Serve on a mashed potato throne over a pool of warm saffron sauce and serve.
- Get to work on a high concept series of cooking shows that culminate in a genetically modified set of dishes that first auto-cleans then puts itself away.