Cobia Fillet sous vide with Jerusalem Artichoke

  • Cobia Fillet sous vide with Jerusalem ArtichokeCobia Topinambur Rolandpieber
Roland Pieber
Level of difficulty:

Cobia fried / sous vide:
1.5 kg Cobia fillet
500 ml Verjuice
1 Chinese cabbage
Salt, pepper, olive oil

1 skin of Cobia fillet
Some oil

Jerusalem artichoke cream:
1 kg Jerusalem artichoke
80 g butter
400 ml milk
300 ml chicken stock
1 tbsp. olive oil
Salt, pepper, lemon juice
Herba Cuisine Basic Dry

Jerusalem artichoke gravy:
1.5 kg Jerusalem artichoke
500 ml fish stock
100 g butter
Verjuice, salt

Jerusalem artichoke crumbs:
400 g Jerusalem artichoke, peeled
1 liter water
1 liter oil

Roasted cauliflower:
2 cauliflowers
100 g hemp seeds
100 g white poppy seeds
Olive oil
White balsamic vinegar
Salt, pepper

Jerusalem artichoke slices/China cabbage slices:
4 Jerusalem artichokes
Olive oil, salt
1 Chinese cabbage


Cobia fried / sous vide:
Reduce the Verjuice for the marinade to a thin syrup. Skin the fish for the fried variant and cut into small rectangles, brush with the Verjuice marinade. Sauté briefly and season with salt.

For the poached Cobia, cut the fish into thin slices and flatten between transparent film. Season and roll into blanched Chinese cabbage leaves.  Cook for 35 minutes at 48 °C in the fusionchef sous vide water bath, then chill.

Slowly fry the fish skin with some oil in a non-stick pan and then cut into fine cubes.

Jerusalem artichoke cream:
Thoroughly wash the Jerusalem artichokes and cut into small pieces, fry in butter and olive oil until golden brown. Vacuum the Jerusalem artichokes with chicken stock and milk and cook for 1 hour in a steamer. Mix in the Thermomix to a fine cream, then season and thicken with Basic Dry.

Jerusalem artichoke gravy:
Thoroughly wash the Jerusalem artichokes and juice with a juicer. Then bring to a boil, skim off any possible turbidity and reduce with the fish stock. Mix with a little butter and season to taste.

Jerusalem artichoke crumbs:
Peel the Jerusalem artichokes, cut into small pieces and mix well with water in the Thermomix. Put the Jerusalem artichoke crumbs in a sieve and wash out the starch. Dry the crumbs and fry in 160 degrees hot oil until they are golden brown, Place on a paper towel.

Roasted cauliflower:
Divide the cauliflower in fine little roses, roast in a pan with olive oil slowly until golden brown. Finally, add the hemp seeds and poppy seeds. Season with salt, pepper and vinegar.

Jerusalem artichoke slices/China cabbage slices:
Cut the Jerusalem artichokes into approx. 3 mm thick slices. Cut out circles with a 3 cm cutter and fry in olive oil until golden brown. Season with salt.
Cut the Chinese cabbage, cut out the white pieces of stalk with the cutter, and vacuum with Verjuice and salt 3 times.

This recipe from the first qualifying round of “JUNGE WILDE 2018“ (YOUNG WILD 2018) was kindly provided by Roland Piber.