Gently Poached Wild Halibut...Gently Poached Wild Halibut in Clarified Tomato-Kombu Dashi

Pristine wild halibut gently submerged in low-temperature aromatic oil, resting in an antioxidant-rich clarified heirloom tomato and kombu dashi, adorned with Romanesco jewels and vibrant chlorophyll oil.

Ingredients

Cooking Instructions

1. 01

   Pulse heirloom tomatoes with a pinch of sea salt in a food processor until crushed, then transfer to a cheesecloth-lined sieve over a bowl to collect clear tomato water (yielding approx. 300ml).

2. 02

   Gently warm the clarified tomato water to 60°C (140°F), add the kombu and dried shiitake, and steep off the heat for 25 minutes. Strain, finish with yuzu juice, and season lightly to yield a clear, savory dashi.

3. 03

   Blanch the parsley and half of the shiso in boiling water for 8 seconds, instantly shock in ice water, squeeze completely dry, and blend on high speed with 100ml olive oil for 2 minutes. Strain through a coffee filter to yield intense emerald herb oil.

4. 04

   Blanch the Romanesco florets and sea purslane in salted water for 90 seconds until tender-crisp; immediately shock in ice water and drain thoroughly.

5. 05

   Season the halibut fillets lightly with sea salt. Heat the remaining 250ml olive oil in a wide, heavy-bottomed pan to precisely 52°C (125°F). Submerge the fish and slow-poach for 12 to 14 minutes until tender and translucent flakes just separate.

6. 06

   Lift the halibut carefully from the oil and blot gently on paper towels. Place each fillet in the center of a warm, shallow ceramic bowl.

7. 07

   Garnish each fillet with Romanesco florets, sea purslane, and micro shiso leaves. Reheat the dashi, pour gently around the base tableside, and drop droplets of the emerald herb oil across the surface.