4 120-g pcs. Cobia, skin on
250 g fresh peas
1 chopped shallot
25 g butter
3 dL poultry stock
2 slices brown bread
4 finely cut slices smoked bacon
Salt and pepper
A few chervil peelings
Dry the bacon slices for about one hour in an oven heated to 100°C. Blanch the peas in boiling water for about five minutes.
Cool them in iced water.
Save a few peas for the preparation of your plates.
In a saucepan, sweat the shallot with the butter.
Add the peas.
Moisten with the poultry stock and let simmer for about 15 minutes.
Mix in a blender while drizzling in four tablespoons of olive oil.
Pour through a strainer.
Adjust the seasoning and keep warm.
Remove the crusts from the bread slices and cut them into four equal rectangles.
Colour them in a pan with a bit of olive oil.
Place them on absorbent paper.
Sprinkle the Cobia pieces with salt and pepper. Cook them on high heat, skin side, in a non-stick pan with a bit of olive oil. Turn them again to finish the cooking.
Presentation: Place the Cobia piece skin side up on the bread crust. Garnish with a few drops of coulis, some peas and the bacon slice. Serve the pea coulis in a saucer.
To be offered as an appetizer or a main course (1 160-g pc. Cobia).