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Kombu-Poached Wild Halibut with...Kombu-Poached Wild Halibut with Clarified Shiitake Dashi and Shaved Kohlrabi

Name: Kombu-Poached Wild Halibut with Clarified Shiitake Dashi and Shaved Kohlrabi
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 2
Cuisine: Modern Seafood
Ingredients: 320g skinless wild Pacific halibut fillet, cut into 2 equal portions; 10g dried kelp (kombu), gently wiped with a damp cloth; 15g premium grade dried shiitake mushrooms; 1 stalk fresh lemongrass, bruised and sliced; 15g fresh ginger, thinly sliced; 1 medium kohlrabi bulb, peeled and mandoline-shaved into ribbons; 15ml fresh yuzu or calamansi juice; 1 fresh finger lime, pearls extracted; 30g fresh sea samphire, blanched for 15 seconds in boiling water; 10ml cold-pressed chive oil (or high-grade green tea seed oil); 2g fleur de sel

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Cuisine

Modern Seafood

👥

Servings

⏱

Prep Time

35 mins

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Cook Time

25 mins

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Difficulty

Hard

Pristine wild halibut gently poached at low temperature, served in a restorative, antioxidant-rich shiitake-lemongrass consommé with citrus-compressed kohlrabi and sea herbs.

Modern SeafoodHard

Ingredients

•320g skinless wild Pacific halibut fillet, cut into 2 equal portions

•10g dried kelp (kombu), gently wiped with a damp cloth

•15g premium grade dried shiitake mushrooms

•1 stalk fresh lemongrass, bruised and sliced

•15g fresh ginger, thinly sliced

•1 medium kohlrabi bulb, peeled and mandoline-shaved into ribbons

•15ml fresh yuzu or calamansi juice

•1 fresh finger lime, pearls extracted

•30g fresh sea samphire, blanched for 15 seconds in boiling water

•10ml cold-pressed chive oil (or high-grade green tea seed oil)

•2g fleur de sel

Cooking Instructions

01
Prepare the consommé base: Combine 600ml filtered spring water, kombu, dried shiitakes, bruised lemongrass, and ginger in a saucepan. Bring to 65°C over low heat and hold for 25 minutes without boiling. Strain through a fine-mesh sieve lined with cheesecloth to yield a crystal-clear, umami-dense broth. Season with a small pinch of fleur de sel.
02
Compress the kohlrabi: Toss the paper-thin kohlrabi ribbons in fresh yuzu juice and a drop of ice water. Place in a vacuum bag and seal at 100% compression (or submerge in an ice-water bath with yuzu for 15 minutes) until translucent and crisp.
03
Cure and poach the fish: Season halibut lightly with fleur de sel and wrap in a damp strip of kombu. Poach gently in a gentle steam bath or circulator bath maintained precisely at 52°C for 12–14 minutes, until the core reaches 48°C and the flakes become silky and pearlescent.
04
Warm the plating components: Bring the clarified broth back to 70°C. Lightly warm the blanched samphire.
05
Assemble the dish: Neatly fold ribbons of compressed kohlrabi into the center of two shallow artisan bowls. Rest the warm poached halibut fillet directly over the kohlrabi. Garnish the top with blanched samphire and finger lime pearls.
06
Finish and serve: Tableside, pour the steaming shiitake-lemongrass consommé around the perimeter of the bowl and finish with drops of vibrant chive oil.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023