Hawaiian Marlin, Salsa Verde, Cranberry Beans, Pappardelle Noodles 
by David Lentz of Hungry Cat on StarChefs.com

Photo Credit: StarChefs.com

David Lentz
Hungry Cat
1555 N. Vine St.
Los Angeles, CA 90082
(323) 462-2155

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David Lentz
HUNGRY CAT | Los Angeles

For David Lentz, the professional kitchen was love at first sight. While in college, the former drama major decided to take classes at a nearby culinary school. Smitten with the hands-on nature and rigorous lifestyle of a chef, Lentz never looked back. He was the executive chef at the China Grill’s Las Vegas location, and also completed a stint at LA’s Campanile before heading the kitchen at Opaline. At the Hungry Cat, which he opened in 2005 and co-owns with wife/fellow chef Suzanne Goin (of Lucques and AOC fame), Lentz’s East Coast regional fare is reminiscent of the rough and rugged seafood shacks dotting the Atlantic shore, with humble classics like the lobster roll. Lentz’s uncanny seafood sense comes from his Maryland roots. His upbringing inspired his peel-and-eat shrimp and a “pride of Baltimore” crab cake that, he says, originates from a century-old recipe.


Grilled Marlin with Cranberry Beans, Braised Leeks and Pappardelle
Chef David Lentz of Hungry Cat - Los Angeles, CA
Adapted by StarChefs.com

Yield: 4 Servings


    Fresh Pappardelle:
  • 2½ cups all-purpose flour, sifted
  • 1 teaspoon sea salt
  • 3 whole eggs
  • 3 egg yolks
  • 1 Tablespoon extra virgin olive oil
  • 1 Tablespoon sparkling water
  • Cornmeal or semolina flour, for coating the pasta

    Cranberry Beans:
  • Extra virgin olive oil
  • 1 cup sliced shallot
  • 1 clove garlic, minced
  • 1 sprig rosemary
  • 1/2 chili pepper
  • 2 cups fresh cranberry beans
  • Salt, to taste
  • 1 cup sherry
  • 1 cup vegetable stock, plus additional ½ cup for reheating
  • 1 Tablespoon butter

    Braised Leeks:
  • 2 leeks, halved lengthwise and cleaned
  • 2 Tablespoons extra virgin olive oil
  • Salt and pepper, to taste
  • ½ cup dry vermouth
  • 1-2 cups vegetable stock
  • 2 Tablespoons butter
  • Sprig of fresh thyme

    Salsa Verde:
  • 1/2 cup chopped parsley
  • 1/2 cup chopped mint
  • Juice of 1 lemon
  • Zest of 1 lemon
  • 1 Tablespoon sherry vinegar
  • Pinch of ground chile de arbol
  • 2 garlic cloves, minced
  • 1/2 shallot, small dice
  • ½ cup to 1 cup extra virgin olive oil, as needed depending on consistency
  • Salt and pepper, to taste

    Garlic Puree:
  • 16 cloves garlic, peeled

  • 1 pound and 4 ounces marlin, cut into 5-ounce portions
  • Salt and pepper, to taste


For Fresh Pappardelle:
In a large bowl or on a clean countertop, form a well in the center of the flour. Add the rest of the ingredients and gradually combine in a circular motion. You can use a fork or your fingers for this step. Once the dough comes together in a ball, knead on a flat surface for 8 to 10 minutes. Add a little sifted flour if the dough is too sticky to work with. Wrap the ball of dough in plastic wrap and let it rest in the refrigerator for about half an hour. Roll out to the thinnest setting on a pasta roller and hand cut the sheets into 1-inch wide strands. Lay out on a sheet tray generously coated with fine cornmeal or semolina flour and let it slightly dry out until ready to cook.

For Cranberry Beans:
In a pan over medium heat, add olive oil. Sweat the shallot and garlic with the rosemary sprig and chili pepper. When shallots are translucent, add the cranberry beans and stir until coated. Season with salt. Deglaze the pan with the sherry. Let the sherry reduce, then add the stock. Simmer until beans are done. Add more stock if it dries out completely. There should be a little bit of liquid left.

For Braised Leeks:
Preheat oven to 350°F. Season the leeks with olive oil, salt and pepper. In a hot pan, caramelize the leek with the cut side down. Deglaze the pan with dry vermouth and reduce. Remove contents of pan to a braising dish with cover. Add enough stock to cover three quarters of the leeks. Add butter and thyme. Cover and braise in oven for one hour.

For Salsa Verde:
Combine all ingredients in a bowl. Season to taste with salt and pepper to taste. Set aside.

For Garlic Puree:
Bring a pot of water to a rapid boil. Blanch garlic 10 times, which gets rid of its bite. Shock the garlic in an ice bath after each blanching. Puree the garlic in a blender, using a little of the blanching liquid to achieve a smooth, well-blended consistency. Set aside.

For Marlin:
Season marlin with salt and pepper. Grill until medium-rare, about 2-3 minutes per side.

To Assemble and Serve:
Reduce some vegetable stock in a large pan. Add the beans and leeks. Reduce the stock slightly. Add the garlic puree. Add a small tab of butter. Season to taste with salt and pepper. In a large pot of boiling salted water, boil the pasta for a few minutes. Add the drained pasta to the bean pan and combine until thoroughly mixed. Serve in a bowl with four strands of pasta per serving. The pasta goes on the bottom of the bowl and a portion of grilled marlin on top. Garnish the marlin with extra virgin olive oil, lemon juice, sea salt and salsa verde.


Wine Pairing:
Chardonnay, Stuhlmuller, Alexander Valley, California 2005

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   Published: May 2006