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PAN ROASTED COBIA - CHEF JOSE MENDIN

PAN ROASTED COBIA - CHEF JOSE MENDIN

Pan Roasted Open Blue Cobia

black garlic “al ajillo”, yuzu butter whipped potato, yuzu salt

Ingredients:

7oz sous vide Cobia filet (see recipe below)

2tbsp black garlic al ajillo (see recipe below)

1 cup yuzu butter whipped potato (see recipe below)

1tsp yuzu salt

For the Cobia

1ea 7oz filet

1tbsp olive oil

1ea garlic clove

1ea spring of thyme

MOP

Using a sous vide bag add all ingredients and vaccum seal. Place vaccum sealed fish in a controlled water bath of 140f for 30minutes and take out of the bag and reserve to pan roast.

For the Black garlic al ajillo sauce

1cup chopped garlic

1cup blended oil

1tbsp chopped black garlic

½ cup demi glace

½ cup lobster stock

½ soy sauce

1 cup kimchee base

1cup white wine

2tbsp ap flour

2 goya sazon packets

1tbsp squid ink

1tsp chilli flakes

MOP

In a sauce pot, heat u add blended oil and garlic and cook until translucent, add white wine and cook down by half, add ap flour, lobster stock, demi glace, kimchee base, soy sauce, sazon goya, squid ink, black garlic and chilli flakes, stir well and cook at medium heat for 30 minutes

For the Yuzu butter whipped Potatoes

Ingredients:

2ea boiled potatoes

3tbsp heavy cream

1tbsp butter

2tsp yuzu juice

MOP

Add all ingredients in a food mixer until is nice and whipped.

 

 

 

 

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