Cobia sous vide with cress
Cobia (sous vide):
80 g Cobia fillet
30 g nut butter
80 g salt
20 g sugar
1 l water
Liita cress
Carbonized Liita cress:
100 g Liita cress
Carbonized Liita charcoal dust:
40 g soft butter
40 g flour
1 g sugar
35 g breadcrumbs
20 g carbonized Liita cress
20 g charcoal
Salt
Charcoal Tuilles:
140 ml water
100 ml oil
20 g finely ground flour
Pinch of salt
Activated carbon
Yogurt beet ball:
200 ml of yogurt
1/2 lime
Xanthan
Sugar
Salt
Cacao butter
Beet powder
Beet mouse:
400 g QimiQ Whip cooled
100 g QimiQ Classic cooled
300 g mascarpone
200 g beet puree
Salt
Sugar
Beet gel:
500 ml beet juice
10 ml lime juice
6 g agar agar
Yogurt cream:
200 ml of yogurt
Salt
Sugar
Xanthan
Lime jelly:
300 ml lime juice
200 ml water
7 g agar agar
Sugar
Cobia (sous vide):
Mix water, salt, sugar and Liita in the Thermomix. Then marinade the Cobia fillet for 20 minutes
in the mixture. Vacuum the Cobia fillet together with the nut butter. Cook for 20 minutes at 54 °C in the fusionchef sous vide water bath. Then roll in the carbonized Liita charcoal dust.
Carbonized Liita cress:
Wrap the Liita cress in aluminum foil and ferment for 20 minutes in the Monolith at 85 °C. Smoke
slightly. Next, remove from the aluminum foil and mix or grind to dust.
Carbonized Liita charcoal dust:
Knead all components together and crumble on a baking sheet with baking paper. Bake at 120 °C for about 20
minutes until crispy.
Charcoal Tuilles:
Mix everything well and fry in a hot pan until the water has evaporated and the Tuille
is crispy.
Yogurt beet ball:
Mix the yogurt in the Thermomix with lime juice and peel, season with sugar and salt. Thicken slightly with xanthan. Then fill in half-spheres and freeze. Remove when frozen and glue together to a ball. Melt cocoa butter, stain it with beet powder
and cover the frozen yogurt ball with it.
Beet mouse:
Stir QimiQ until smooth and whisk together with the remaining ingredients. Fill in Savarin
forms and freeze. Remove from forms when frozen.
Beet gel:
Bring all ingredients to a boil and then cool down until a firm jelly is formed.
Mix in the Thermomix.
Yogurt cream:
Mix yogurt in the Thermomix and season with salt and sugar. Thicken slightly
with xanthan.
Lime jelly:
Bring all ingredients to a boil and then cool down until a firm jelly is formed.
Mix in the Thermomix.
This recipe from the first qualifying round of “JUNGE WILDE 2018“ (YOUNG WILD 2018) was kindly provided by Christina Steindl.
Photo: ©ROLLING PIN