Sustainably caught wild halibut gently poached to silky perfection, paired with crisp compressed kohlrabi, tender sea succulents, and an intensely aromatic, crystal-clear umami broth.
Ingredients
Cooking Instructions
- 01
Prepare the dashi base: Combine 800ml filtered water and kombu in a saucepan. Heat gently to 60°C (140°F) and maintain temperature for 25 minutes to extract pure glutamic acid without bitterness. Remove kombu.
- 02
Infuse the consommé: Remove broth from heat, add bruised shiso leaves, cover, and steep for 7 minutes. Strain through a fine-mesh sieve lined with cheesecloth. Whisk in yuzu juice and a pinch of fleur de sel. Keep warm at 70°C.
- 03
Compress vegetables: Toss shaved kohlrabi ribbons with a drop of yuzu juice and a tiny pinch of salt. Lightly fold into neat decorative rosettes.
- 04
Poach the fish: Season halibut pavés lightly with fleur de sel. Steam gently over aromatic steam or poach in a dedicated sub-simmering water bath at 52°C (125°F) for 8–10 minutes until fish is just opaque, glossy, and flaking effortlessly.
- 05
Warm garnishes: Flash-steam the sea purslane and edamame for 30 seconds to preserve vibrant chlorophyll and crunch.
- 06
Plating: Place a kohlrabi rosette in the center of four shallow warmed artisan bowls. Gently rest a poached halibut pavé on top. Arrange edamame, sea purslane, and micro herbs around the base. Dot the perimeter with drops of cold-pressed sesame oil.
- 07
Service: Tableside, pour 100ml of the piping hot shiso-kombu consommé into each bowl, releasing the delicate citrus and herbal aromas.
Cooking Reviews
The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.
Michael Burns
July 1, 2023
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Nutritional Info
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