Terra Bistro


Cobia Entree

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Cobia Entrée

Components of Entrée:

Wilted garlic spinach (spinach sautéed in orange zest, garlic, butter, salt & pepper)
(goes on plate)
Orange segments (on top of cobia for garnish)
Ginger Cardamon rub – coat cobia before searing
Fennel hash – goes on plate after cooking
Vanilla Saffron Burre Blanc – Drizzle over plate

  1. Cardamon rub

3T Ginger Powder
1.5T ground Cardamom

Mix ingredients together and coat Cobia with rub & salt and pepper before searing
Sear Cobia to desired temperature

  1. Fennel Shallot Hash
    2 cups Fennel – julienned sliced
    1 cup Shallots – julienned sliced
    2 cups Yukon Gold Potatoes – cubed and par-boiled and cooled
    1 ea. Orange – zested with a microplane

Sear Fennel and Shallots in hot skillet until caramelized
Mix all ingredients together
Put on plate after cooking

  1. Vanilla Saffron Burre Blanc Ingredients
    1. 1 cup white wine
    2. 1 cup fish fume
    3. 1 ea. Shallots – julienne
    4. 5 ea. Black peppercorns
    5. 1 bay leaf
    6. 2 ea. Sprig thyme
    7. 2 ea. Cloves garlic – crushed
    8. ½ t saffron
    9. ½ t Vanilla paste
    10. ½ lb. butter – cubed
    11. 1t heavy cream


  • In a large sauce pan, over medium heat, sauté in a small amount of olive oil, shallots, peppercorns, bay leaf, thyme and garlic.
  • Once shallots start to become translucent, add the wine, saffron and fume.
  • Reduce until about 1 to 2 Tbsp. remains. Add the cream and vanilla and bring back to a boil. Slowly begin whisking in the butter adding a small amount at a time until it has all been incorporated.
  • Season with salt and strain through a china cap. (Not a chinois, this way you strain everything out, and keep the vanilla seeds.)
  • Drizzle over plate