Kombu-Poached Wild Halibut with...Kombu-Poached Wild Halibut with Chlorella Dashi and Charred Maitake

Pristine wild halibut gently poached in an aromatic marine broth, served over an antioxidant-rich chlorella-dashi emulsion with caramelized maitake mushrooms, pickled daikon ribbons, and finger lime pearls.

Ingredients

Cooking Instructions

1. 01

   Combine 600ml filtered water, dried kombu, and sliced ginger in a shallow wide pan; heat to precisely 65°C (150°F) and allow to steep for 20 minutes to create an aromatic poaching court-bouillon.

2. 02

   Toss the daikon ribbons with rice vinegar, sesame oil, and a pinch of fleur de sel. Set aside to quick-pickle and lightly compress at room temperature for 10 minutes.

3. 03

   Place a dry cast-iron skillet over high heat until smoking. Sear the maitake clusters undisturbed for 2 minutes to achieve deep char and natural caramelization, then season with a pinch of sea salt.

4. 04

   Ladle 150ml of the warm kombu infusion into a separate vessel and vigorously whisk in the chlorella powder until fully emulsified into a vibrant emerald-green broth.

5. 05

   Season the halibut loins lightly with fleur de sel. Submerge them into the remaining kombu court-bouillon maintained strictly at 58°C (136°F). Poach gently for 8–10 minutes until the fish turns pearlescent and yields delicately to slight pressure.

6. 06

   To plate, ladle the warm chlorella dashi into two shallow heated ceramic bowls. Carefully set a poached halibut loin in the center, arrange the charred maitake and twisted daikon ribbons alongside, and finish with finger lime pearls and micro shiso.