Gently Poached Halibut in...Gently Poached Halibut in Clarified Shiso-Kombu Broth

A refined, nutrient-dense composition pairing pristine wild halibut with an umami-rich sea broth, compressed ribbons of cucumber, and an emerald herb infusion.

Ingredients

Cooking Instructions

1. 01

   Prepare the herb oil: Blanch the dill and chives in boiling salted water for 8 seconds, instantly plunge into ice water, squeeze thoroughly dry, and blend on high with the avocado oil for 2 minutes. Strain through a fine coffee filter without pressing; reserve the bright green oil.

2. 02

   Craft the dashi base: Combine filtered water, kombu, and dried shiitake mushrooms in a heavy saucepan. Slowly bring the liquid to 60°C (140°F) over low heat for 25 minutes. Remove mushrooms and kombu just before boiling, steep 4 bruised shiso leaves for 3 minutes, then strain through muslin. Season with white tamari and sudachi juice.

3. 03

   Compress the vegetables: Lightly mist the shaved cucumber ribbons and watermelon radish rounds with sudachi juice and a pinch of salt. Place in a vacuum bag or press firmly between parchment for 10 minutes to render them jewel-toned and crisp.

4. 04

   Poach the fish: Season the halibut fillets lightly with flaky sea salt. Submerge gently in the warm dashi maintained strictly at 58°C (136°F) for 8 to 10 minutes until the fish is just translucent and flakes tenderly under light pressure.

5. 05

   Plating: Transfer a poached halibut fillet to the center of each warmed, shallow ceramic bowl. Delicately twist the compressed cucumber ribbons and radish rounds alongside the fish. Garnish with torn fresh shiso.

6. 06

   Finishing: Ladle the piping-hot clarified aromatic broth around the fish tableside. Finish by splitting the broth with small droplets of the emerald herb oil.