Cobia saltimbocca with crispy sage, balsamic portobellos, and white bean puree

Ingredients

• 320 g fresh cobia fillet, skinless and boneless
• 4 slices thinly sliced prosciutto crudo
• 10 leaves fresh sage
• 220 g fresh portobello mushrooms
• 240 g canned cannellini white beans
• 1 piece fresh shallot
• 180 ml low-sodium chicken broth
• 45 ml balsamic vinegar of Modena
• 3 tbsp extra-virgin olive oil
• 25 g unsalted butter
• 1 tbsp all-purpose flour
• 1 piece unwaxed lemon
• 0.25 bunches fresh flat-leaf parsley
• to taste fine sea salt
• to taste whole black peppercorns

Method

1. Remove the cobia from the refrigerator and pat it thoroughly dry with paper towels. The surface must be completely dry to the touch so the prosciutto can crisp properly without steaming.
2. Cut the fillet into two thick, even portions. Season the flesh very lightly with salt and black pepper, then arrange sage leaves on top. Wrap each portion snugly in prosciutto in a single layer.
3. Let the wrapped portions rest at room temperature for 10 minutes so the prosciutto adheres tightly and the fish tempers before cooking.
4. Slice the portobellos into 1/2-inch (1 cm) thick slices. Heat a large skillet with olive oil over medium-high heat (about 340 °F / 170 °C) and saute the mushrooms for 6 to 7 minutes, keeping a steady sizzle, until their moisture has completely evaporated and the edges are golden brown.
5. Add the minced shallot to the mushrooms and cook over medium heat (about 285 °F / 140 °C) for 2 to 3 minutes until translucent without browning. Deglaze with part of the balsamic vinegar, letting it bubble for 1 minute until syrupy and glossy. Keep warm at 140 °F (60 °C).
6. Rinse the white beans, then heat them in a small saucepan with part of the broth, a drizzle of olive oil, and a sage leaf at a gentle simmer (about 185 °F / 85 °C) for 6 to 8 minutes. Puree or mash until smooth and creamy, adjusting with more broth as needed.
7. Off the heat, season the puree with salt, pepper, and a splash of lemon juice, then cover and keep warm.
8. Dust the outside of the cobia portions very lightly with flour, then tap off any excess to leave only a sheer, translucent coating.
9. Heat a skillet with olive oil over medium-high heat (330-350 °F / 165-175 °C). Place the fish seam-side down first and sear undisturbed for 3 minutes, until the prosciutto is crisp and deep red.
10. Carefully flip the portions, reduce the heat to medium (about 300 °F / 150 °C), and add the butter along with the remaining sage leaves. As soon as the butter foams and turns nutty brown, baste the fish continuously for 3 to 4 minutes until an instant-read thermometer registers 118 to 122 °F (48 to 50 °C) at the center (the flesh should look pearlescent and yield gently to the touch).
11. Transfer the portions to a warm plate and let rest for 3 minutes to relax the fibers and redistribute the juices.
12. While the fish rests, pour off any excess fat from the skillet, then add the remaining broth and balsamic vinegar over medium-high heat (about 212 °F / 100 °C). Scrape up any browned bits from the bottom and let reduce for 2 to 3 minutes until syrupy enough to coat the back of a spoon.
13. Return the mushrooms to the warm sauce for 1 minute over low heat to warm through and glaze, then stir in a few drops of lemon juice off the heat.
14. Spoon the warm white bean puree into the center of warmed serving plates. Arrange the glazed portobellos alongside, set a rested cobia portion on top, and drizzle a ribbon of reduced sauce around the plate.
15. Garnish with the crispy sage leaves from the skillet, freshly cracked black pepper, flat-leaf parsley, and a fine grating of lemon zest. Serve immediately.

Nutrition

Per serving

Energy

755.7 kcal

Protein

38.68 g

Carbohydrate

46.13 g

Fat

48.9 g

Fibre

14.16 g

Calcium

245.12 mg

Iron

10.14 mg

Magnesium

236.2 mg