400g sashimi-grade skinless cobia fillet, pin-boned, cut into 1cm pieces (any sashimi-grade white fish can be substituted)
3 finger limes, halved, caviar reserved
1 Tbs extra virgin olive oil
1/2 tsp salt flakes
Roasted chillies:
3 red banana chillies, halved, seeds removed
2 red Habanero chillies, halved, seeds removed
2 thyme sprigs
2 garlic cloves, thinly sliced
1/2 tsp salt flakes
600mL white wine vinegar
80mL extra virgin olive oil
Herb salad:
1/2 cup loosely packed Thai basil
1/2 cup loosely packed picked chervil fronds
1/4 bunch chives, chopped
1/4 cup flat-leaf parsley leaves
1/2 lime, juice only
1 Tbs extra virgin olive oil
To serve:
1/2 cup toasted chopped almonds
8 slices prosciutto di Parma
Cobia fish:
Toss cobia, finger lime caviar, oil and salt flakes in a bowl. Cover and chill until required.
Roasted chillies:
Preheat oven to 180 C. Grease a baking tray and line with baking paper.
Spread banana chillies and Habaneros, cut side up, on the prepared tray. Scatter with thyme and garlic, drizzle with 30mL vinegar and 40mL oil. Cover with foil and roast for 1 hour, or until tender.
Set aside until cool enough to handle. Wearing disposable gloves, using a filleting knife, carefully remove skin from chillies (it’s okay if the flesh breaks). Try to reserve roasting juices in a bowl.
Finely chop the chilli flesh mixture, then add to the roasting juices. Stir through salt flakes, remaining vinegar and oil. Set aside to cool slightly.
Herb salad:
Gently toss the basil, chervil, chives and parsley in a bowl with lime juice and oil.
To serve:
Divide cobia mixture among serving plates. Drizzle with roasted chillies. Scatter with toasted almonds and place the herb salad. Drape prosciutto near herb salad and serve.
Recipe provided by eRemo Restaurant
