- To pickle strawberries, start by rinsing strawberries and removing green tops. Place in a clean quart-size glass jar or 2 individual pint jars.
- Combine all other ingredients in a large stainless pot and bring them to a boil over medium-high heat. Stir occasionally to prevent sugar from burning.
- Once boiling, turn heat down and simmer pickling mix for 5 minutes. Remove from heat and allow to stand another 5 minutes.
- Carefully pour hot pickling liquid over strawberries, leaving about an inch of headspace in the jar. Allow strawberries to cool to room temperature without lid. Cover and chill in refrigerator overnight. Yields one pint of strawberries (so you will have leftovers!).
- For vinaigrette, combine Dijon, sorghum or maple syrup, white wine vinegar, and pinch of salt. Whisk together until salt and sorghum have dissolved.
- Slowly drizzle olive oil into vinegar mixture while continually whisking in order to emulsify. (If you don’t mind the vinaigrette broken, as Chef Bolus doesn’t, combine the first ingredients together in a mason jar, put the lid on tight, and shake vigorously, and then add oil and repeat shaking. Works perfectly for a quick dressing.)
- For crudo, slice the cobia as thinly as possible, arranging 2.5-ounce portions over 4 chilled plates. Season heavily with Maldon salt.
- Lightly cover crudo with dressing, making sure to shake well before doing so, so that each piece is dressed but not swimming in vinaigrette.
- Sprinkle Marcona almonds evenly around each of the plates and over fish.Place sliced strawberries atop the fish randomly. Top with raw pea tendrils.