Sea House Filet & Crab Tiki
Sweet Peppercorn Crusted Tenderloin Layered with King Crab & Asparagus on a bed of Molokai Sweet Potato Mash. Finished with Chive Hollandaise and au Poivre Sauce.
Molokai Potatoes, peeled diced 1” 3Large
Cream 2 cup
Salt 1 T
White Pepper 2 tsp
Butter 1 stick
Egg yolks 3 ea
Lemon Juice 1 Tbl
Salt ` 1 tsp
Worchestershire Sauce 1 Tbl
Tobasco 1 tsp
White Pepper ½ tsp
Water 1 oz
Clarified butter 6 oz
Chives, very fine cut .25 cup
Celery, diced fine 2 stalk
Onion, diced fine 1 small
Oil 1 oz
Peppercorns, mixed ¼ cup
Dijon Mustard 2 Tbl
Cognac ¼ cup
Demi Glace, or beef consommé 1 Cup
Cream .5 cup
Salt To Taste
Split crab leg, lg sections cut 2.5” long 16 pieces
Crab Claw, Snow 4 ea
Tenderloin Medallions, 3 oz 8 ea
Pink Peppercorns, Crushed 2 Tbl
Salt, Kosher 1 Tbl
Asparagus, 3” tips blanched 20 pieces
Micro Greens or sprouts 1 oz
Flower Petals .25 cup
Boil the potatoes in salted water until tender. In a separate pan scald the cream and add the butter, salt and pepper.
In a bowl mash together the ingredients without over mixing, because the potatoes will become pasty. Reserve for service
In a bowl put together all of the ingredients except for the butter and chives. Over a pot of boiling water continuously whisk the egg mixture removing it from the heat every once in a while to prevent it becoming to hot and scrambling the eggs. You want to slowly cook the eggs while incorporating air. So whisk vigorously for 4-6 minutes until the color lightens and the texture becomes airy and creamy. At this point remove from the heat and slowly drizzle in the clarified butter until completely incorporated and no oil is separating. Whisk in the fine chopped chives
In a smoking hot pan pour the oil followed by the celery, onion and peppercorns and allow to caramelize to a deep amber color. Once caramelized add the Dijon and incorporate completely until it begins to caramelize and add the cognac to de glaze. Stand back in case it flames up, you do not have to flame it but doing so cooks off the alcohol much quicker. Once deglazed add the cream and the consommé and allow to reduce by 1/3. Season to taste then remove from the heat and pour through a strainer to remove any particles
Season the medallions with salt and pack on the pink peppercorns be sure to press the steaks pretty flat so they stack.
Sear the steaks in a smoking hot pan or you can grill them as well. Warm up the crab & asparagus covered in the oven. To assemble the plate place ¾ cup of the sweet potatoes in the center of the plate and spread out evenly about ½” thick. Spoon the Au poivre in the space around the outside edge of the potatoes. Place one of the filet medallions in the center of the potatoes and top with 2 of the crab sections and then in the opposite direction with 5 of the asparagus spears. Top the asparagus with the other filet and then on top with the remaining 2 crab leg pieces. Top the crab with a small mound of micro greens and the crab claw leaning with the points up.
Spoon 2 Tbl of the Hollandaise over the edge of the crab running down the side of the filet Finish with a sprinkle of flower petals around the base of the plate.
The seafood counter at most stores should have crab claws and split king crab legs. If you find them on sale buy them they freeze very well.
Pink peppercorns add a peppery sweetness, but if you can’t find them you can use black.Be sure to caramelize it is bringing out the natural sugars in the food and very important to adding flavor and depth.