Gently Steamed Wild Halibut...Gently Steamed Wild Halibut in Matsutake-Kombu Dashi with Compressed Kohlrabi and Chive Oil

An ethereal, restorative Michelin-caliber composition featuring pristine wild halibut gently poached in an umami-rich mushroom dashi, complemented by crisp ribbons of yuzu-compressed kohlrabi, coastal greens, and vibrant emerald chive oil.

Ingredients

Cooking Instructions

1. 01

   Prepare the chive chlorophyll oil: Blanch chives in boiling salted water for 5 seconds, immediately shock in an ice bath, and squeeze completely dry. Blend with grapeseed oil on high speed for 3 minutes until smooth and heated by friction to roughly 60°C. Strain through a coffee filter set over ice without pressing; set aside the clear emerald oil.

2. 02

   Craft the clarified dashi: Submerge kombu and dried mushrooms in filtered spring water. Heat gently over low heat to 60°C (140°F) and hold for 30 minutes. Add sliced ginger, increase temperature to 85°C (185°F) for 5 minutes, then strain through an ultra-fine chinois. Season with a drop of yuzu juice and a pinch of fleur de sel. Keep warm at 70°C.

3. 03

   Compress the kohlrabi: Shave the kohlrabi lengthwise into translucent paper-thin ribbons using a Japanese mandoline. Toss with remaining yuzu juice and a pinch of salt. Place in a vacuum seal bag at high pressure (or macerate tightly covered in ice water for 20 minutes) until crystalline and pliable.

4. 04

   Steam the halibut: Season the halibut loins lightly with fleur de sel. Place on a perforated tray lined with parchment in a gentle steam chamber (or bamboo steamer) set to 58°C–60°C (136°F–140°F) for 8 to 10 minutes, until the core reaches 48°C (118°F) and flakes effortlessly while remaining succulent.

5. 05

   Assemble the dish: Place a steamed halibut portion into the center of two warmed, shallow porcelain bowls. Artfully fold compressed kohlrabi ribbons atop and around the fish. Garnish with fresh sea purslane and sparkling finger lime pearls.

6. 06

   Finishing pour: Tableside, gently ladle 100ml of piping hot matsutake dashi around the base of the fish. Dot the surface of the broth with beads of emerald chive oil.