Olive Oil Poached Cobia, Tomato-Dashi Broth, Red Chili Relish, Watercress

Cobia dry brined for an hour and then submerged in olive oil and sous vide 130F for 45 min. Tomato broth, boiled two diced tomatoes, onion skins, and a bay leaf for an hour and then strained and added bonito flakes. Equal parts red chili, onion, and tomato. Sauté until soft, deglaze with red wine vinegar. Watercress wilted for about 30 seconds in a lemon butter sauce. LINK: http://imgur.com/a/QRkea

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That looks delicious! I hadn’t even heard of Cobia fish!

For those that want to see colewagoner’s picture of this beautifully plated fish, I’ve attached it below.

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