Kelp-Poached Wild Halibut in...Kelp-Poached Wild Halibut in Clarified Shiso-Sencha Broth

Pristine wild halibut gently steeped in an antioxidant-rich kombu and green tea infusion, paired with charred Romanesco, compressed daikon ribbons, and bright bursts of finger lime caviar.

Ingredients

Cooking Instructions

1. 01

   Lightly dust the halibut portions with a pinch of sea salt; let sit chilled for 15 minutes to firm the flesh and draw out moisture, then pat dry thoroughly.

2. 02

   Submerge kombu in 600ml of filtered water and bring slowly to 60°C (140°F) over low heat for 20 minutes to extract umami without releasing bitterness. Discard kombu, remove broth from heat, add Sencha leaves, and steep for precisely 90 seconds. Strain through a fine-mesh chinois lined with cheesecloth.

3. 03

   Toss daikon ribbons with yuzu juice and a drop of camellia oil; set aside to lightly pickle and become translucent.

4. 04

   Blanch Romanesco florets in boiling salted water for 60 seconds, shock immediately in ice water, dry, and lightly blister using a culinary blowtorch or smoking-hot dry cast-iron skillet to add a subtle smokiness.

5. 05

   Heat the Sencha-kombu broth to 58°C (136°F). Submerge the halibut fillets into the aromatic poaching liquid, maintaining temperature, for 8–10 minutes until the center turns opaque and flaking with gentle pressure.

6. 06

   Blend remaining camellia oil with 4 shiso leaves and a pinch of salt until vibrant emerald green, then pass through a fine sieve to produce pure herb oil.

7. 07

   To assemble, center each halibut fillet in a shallow warmed ceramic bowl. Arrange charred Romanesco and loosely coiled daikon ribbons around the fish. Crown with finger lime pearls and torn shiso leaves.

8. 08

   Tableside, pour the hot clarified Sencha broth into the base of each bowl and finish with drops of the emerald shiso oil.