Fish: Cobia Bourguigonne

posted by scooby 03-27-101 9:49 AM

Cobia Bourguigonne
by: Chef Billy Reynolds/Tautog's, Virginia Beach

2 (8 oz.) cobia steaks
1/4 cup olive oil
1 tbsp garlic
1 onion, chopped
1/2 green pepper, chopped
1/2 carrot, peeled, chopped
2 celery stalks, chopped
2 tsp oregano
1 tbsp fresh rosemary, chopped
1 tbsp fresh parsley, chopped
1/4 cup flour
1 cup potatoes, chopped
2/3 cup red wine, preferably a full bodied cabernet
2 tbsp tomato paste
1 cup lobster stock

In a sauce pan, heat oil until smoking. Add garlic, onion, pepper, carrot and celery and cook 5 minutes, stirring often. Add spices and cook 2 minutes. Add flour and stir until roux is formed, then continue to cook for 2 minutes. Add wine and tomato paste, and blend until incorporated. Add stock, potatoes and cobia and reduce heat to low and simmer 20-30 minutes until potatoes and cobia are done.

For presentation, place bourguigonne in a bowl and then cut cobia in half, placing one on the bottom and one on the top, then stuff with a sprig of rosemary.

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