Grilled Cobia Provence
4 150-g pcs. Cobia taken from the thickest part of the fillet
12 Lauris’s green asparagus
8 young carrots
4 young onions
4 finely cut slices fennel
Salt and pepper
For spiced oil:
1 garlic clove
1 sprig wild thyme
1 point of a knife of fennel powder
1/2 Sucette de Provence chili pepper
To start: Dry the fennel slices for about two hours on a plate covered with parchment paper in a oven heated to 100°C.
Peel the asparagus and the carrots.
Blanch them in boiling water separately and cool them immediately.
Brush the Cobia pieces and the vegetables with a bit of olive oil.
Place the Cobia pieces and the vegetables on a very hot grill.
Crisscross them during cooking.
In a bowl, mix five tablespoons of fruited olive oil with the chopped garlic clove, the sprig of wild thyme with leaves removed, the fennel powder, the chopped pepper with seeds removed, and the lemon juice.
Apply salt and pepper.
Arrange each piece of Cobia on a warm plate; arrange the vegetables in a contrasting manner. Garnish with a light dash of spiced oil.
Advice: Accompany this dish with olive oil mashed potatoes and fleur de sel.