Cobia Saint Germain

Preparation Time

30 Mins

Cooking Time

20 Mins

Ready In

PT30M PT20M

50

Mins

Difficulty

More Effort

Nutritional Facts

  • calories

Cobia Saint Germain

Cobia-Saint-GermainLooking for that wow factor! This recipe is sure to be a hit and will look like you have spent hours in the kitchen! Cobia Saint Germain combines the mild flavor of Cobia with crispy smoked bacon and a creamy pea sauce. Served on a toasted crouton, add seasonal vegetables and a starch of your choice.


Step 1

Cook the bacon slices in a hot frying pan until they are nice and crisp.

Step 1 -- Cook the bacon slices in a hot frying pan until they are nice and crisp.

Step 2

To make the pea sauce. In a saucepan, sauté the shallots with a little butter. Add the peas, then the chicken stock and let simmer for about 15 minutes. Mix in a blender, then strain. Add the butter and fresh cream to make a delicious, creamy pea sauce. Keep warm.

Step 2 -- To make the pea sauce. In a saucepan, sauté the shallots with a little butter. Add the peas, then the chicken stock and let simmer for about 15 minutes. Mix in a blender, then strain. Add the butter and fresh cream to make a delicious, creamy pea sauce. Keep warm.

Step 3

To make the croutons. Remove the crusts from the bread slices and cut them into four equal rectangles. Sauté in a pan with olive oil until lightly golden Place them on absorbent paper. Keep warm.

Step 3 -- To make the croutons. Remove the crusts from the bread slices and cut them into four equal rectangles. Sauté in a pan with olive oil until lightly golden Place them on absorbent paper. Keep warm.

Step 4

Season the Open Blue Cobia pieces with salt and pepper. Cook on high heat, skin-side down in a non-stick pan with some olive oil for 5-7 minutes Turn to other side and cook for a further 5 minutes or until the fish is opaque and flaky.

Step 4 -- Season the Open Blue Cobia pieces with salt and pepper. Cook on high heat, skin-side down in a non-stick pan with some olive oil for 5-7 minutes Turn to other side and cook for a further 5 minutes or until the fish is opaque and flaky.

Step 5

To serve: Place the Cobia piece skin side up on the fried crouton. Garnish with a few drops of the creamy pea sauce, some peas, and the bacon slice. Serve with seasonal vegetables and starch of your choice.

Step 5 -- To serve: Place the Cobia piece skin side up on the fried crouton. Garnish with a few drops of the creamy pea sauce, some peas, and the bacon slice. Serve with seasonal vegetables and starch of your choice.

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Ingredients

  • ??? 4x 4oz (120g) Open Blue Cobia portions (skin on)
  • ??? 8oz(250g) fresh peas if available
  • ??? 1 shallot (chopped)
  • ??? 2 tablespoons (25g) butter
  • ??? ¾ cup chicken stock
  • ??? ¼ cup fresh cream
  • ??? Olive oil
  • ??? 2 slices brown bread
  • ??? 4 finely cut slices smoked bacon
  • ??? Salt and pepper
  • ??? A few chervil peelings

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