COBIA W/ PINEAPPLE CHILI - CHEF JEREMY FORD
openblue cobia crudo, pineapple chili broth, crispy ginger, petrified garlic oil
Slice cobia into small bite-size pieces(sashimi style), season with maldon, lemon zest, olive oil
pineapple chili broth
1 cup diced pineapple
1/3 cup peeled cucumber (no seeds)
1/2 cup orange juice
1/4 cup lime juice
2 tbsp chopped lemongrass
1 knob peeled ginger
2 tbl elderflower
4 tbl champagne vin.
½ ea shallot
- Place all ingredients in a juicer, season with salt to taste.
petrified garlic Oil
1 cup peeled garlic
1 cup grapeseed Oil
¼ cup charcoal powder
- Covered garlic with oil into a small sauce pot Bring out to a slow simmer and allow garlic to turn completely black, then add charcoal powder blend it till smooth and strain.
garnish:
crispy ginger
tapioca cracker
shaved radish
shiso
Disclaimer: Eating raw or undercooked fish can increase your risk of food poisoning. For your safety, we recommend consuming our products fully cooked at home.
