Cobia Blue - Imperial Gerste – Korallen Sous Vide
For 4 servings:
Blue cobia (Sous Vide):
240 g blue cobia
160 g butter
1.5 untreated lime
Butter for frying
Fish jus:
Fish trimmings
80 g onion
80 g celery
80 g leek
400 ml white wine
Carrot rolls:
80 g carrots
40 g oil
Untreated lime zest
Panko breadcrumb topping:
20 g panko breadcrumbs
8 g sesame seeds
Untreated lime zest
Coral chips:
80 g flour
Oil
Water
Barley risotto:
200 g royal barley
40 g crème fraîche
Chive oil:
8 g chives
Oil
Blue cobia (Sous Vide):
Fillet, portion and sauté the fish. Vacuum seal with butter and lime, then cook for 20 minutes at 48 °C in the fusionchef Sous Vide water bath. Fry in foamy butter.
Fish jus:
Roast trimmings and mirepoix in the oven for 1 hour at 180 °C. Douse with white wine then boil with water. Strain and season.
Carrot rolls:
Cook carrots then cut into thin elongated triangle strips. Marinate with oil and lime zest.
Panko breadcrumb topping:
Deep fry panko breadcrumbs, roast sesame seeds and mix with lime zest.
Coral chips:
Mix flour with oil and water (as needed) and stir to make a smooth dough. Fry in a pan to make crunchy chips.
Barley risotto:
Cook royal barley in salt water for 20 minutes. Mix with crème fraîche to create a creamy “risotto.”
Chive oil:
Mix chives with oil in a Thermomix at 50 °C for 5 minutes then pass through a fine sieve.
This recipe from the qualifying round of “JUNGE WILDE 2019” was kindly provided by Patrick Landerer. Photo: ©ROLLING PIN