Poached Cobia Fillet

Cobia fillets get rolled, poached briefly in seasoned water, then napped with a luxurious sauce built from the poaching liquid itself. It’s classical French technique applied to a firm, meaty Gulf Coast fish.

The sauce starts as a roux of butter and flour, thinned with the strained fish stock, then finished with white wine, lemon juice, cream, and beaten egg yolks. The egg yolks thicken and enrich the sauce into something silky and golden that clings to each rolled fillet.

Five minutes of poaching is all the cobia needs. It’s a dense, firm fish that holds its shape when rolled and doesn’t fall apart in the water like more delicate species.

Chef Tips

• Secure each rolled fillet with a toothpick so it holds its shape during poaching. Remove the picks before saucing.
• Temper the egg yolks by stirring a small amount of hot sauce into the cream-yolk mixture first. Dumping cold yolks into hot liquid scrambles them.
• Strain the sauce after boiling to remove any lumps. The finished sauce should be perfectly smooth.
• Use the poaching liquid as your stock. It carries the fish flavor directly into the sauce.

Variations

• Use halibut, grouper, or any firm white fish if cobia isn’t available in your area.
• Add a tablespoon of capers and fresh dill to the finished sauce for a Scandinavian twist.
• Serve over a bed of steamed asparagus or sauteed spinach for a complete plate.