Kombu-Poached Arctic Char with...Kombu-Poached Arctic Char with Lemongrass-Fennel Consommé

A refined, nutrient-dense composition featuring pristine Arctic char gently poached in kelp broth, served alongside a clarity-driven aromatic lemongrass consommé, charred baby leeks, and tender sea succulents.

Ingredients

Cooking Instructions

1. 01

   To construct the aromatic dashi broth, steep the kombu in 600ml of filtered water at 65°C for 30 minutes. Remove the kombu, increase heat to a bare simmer, and infuse with sliced fennel, bruised lemongrass, and ginger for 15 minutes. Strain through a fine-mesh sieve lined with cheesecloth to achieve complete clarity.

2. 02

   Season the strained broth with white soy sauce and fresh yuzu juice. Keep warm at precisely 52°C for poaching.

3. 03

   Lightly dust the Arctic char portions with a pinch of fleur de sel. Submerge the fillets into the warm broth, maintaining the vessel strictly between 50°C and 52°C for 10-12 minutes until the interior reaches a translucent, velvety medium-rare (core temperature: 43°C).

4. 04

   While the fish poaches, lightly char the halved baby leeks in a smoking-hot dry cast-iron pan for 45 seconds per side to introduce subtle smoky bitterness without adding cooking fats.

5. 05

   Warm the blanched sea beans with a single drop of camellia oil and a teaspoon of the poaching infusion.

6. 06

   Using an offset spatula, gently extract the Arctic char fillets from the broth and rest on a warm plate for 60 seconds.

7. 07

   Plate by placing one charred baby leek as a base in each warm shallow bowl. Carefully rest the fish on top, crowning it with sea beans, finger lime pearls, and delicate fennel fronds.

8. 08

   Tableside, finish by pouring 80ml of the crystal-clear, steaming lemongrass-fennel consommé into the base of each bowl and split the broth with a few droplets of green herbal oil or cold-pressed camellia oil.