MEDITERRANEAN COBIA CARPACIO
Mediterranean Cobia Carpaccio
- 5oz (150g) Open Blue Cobia
- 1oz (30g) capers
- 3oz (80g) cherry tomatoes
- 2oz (60g) black and green olives
- Aromatic herbs (mint, marjoram, thyme)
- 2 cloves Garlic
- Pinch of sugar
- Salt, olive oil and balsamic vinegar
With a sharp knife on the side, cut the cobia into wafer-thin slices.
Drain the capers and chop thoroughly.
Place the cherry tomatoes on a baking tray, toss in olive oil with a sprinkle of sea-salt, sugar, marjoram and the garlic. Roast in an oven at 180°C/ 350 F for 15 minutes.
Remove the stone from the olives and cut into strips. Then begin preparing your dressing, combining your soy sauce, balsamic vinegar, sugar and oil.
To plate, arrange the cobia slices in a circular pattern. Complete the dish with capers, olives, cherry tomatoes, herbs and a generous drizzle of the aromatic dressing.