Lemongrass-Kombu Poached Halibut with...Lemongrass-Kombu Poached Halibut with Shiso Dashi and Compressed Cucumber

A pristine, Michelin-calibre presentation featuring sustainably sourced halibut poached gently in an aromatic ocean dashi, accented by crisp compressed cucumber ribbons, charred maitake, and an emerald shiso herb oil.

Ingredients

Cooking Instructions

1. 01

   To make the emerald oil, blanch the shiso leaves in boiling salted water for 5 seconds, shock immediately in ice water, squeeze completely dry, and blend with grapeseed oil on high for 2 minutes. Strain through a coffee filter without pressing; reserve.

2. 02

   Place cucumber ribbons in a vacuum-seal bag with 1 teaspoon of yuzu juice and a pinch of fleur de sel. Seal at high pressure to compress until translucent (alternatively, submerge in ice water with yuzu for 15 minutes).

3. 03

   In a shallow wide pot, combine 600ml filtered water, kombu, lemongrass, and ginger. Heat slowly to 65°C (149°F) and hold for 15 minutes to infuse. Remove the kombu and add the remaining yuzu juice and a pinch of sea salt.

4. 04

   Sear the maitake clusters in a dry, smoking-hot ceramic pan for 90 seconds until charred at the edges and tender, seasoning lightly with sea salt.

5. 05

   Submerge the halibut fillets into the 60°C (140°F) lemongrass-kombu broth. Poach very gently for 7–8 minutes until the interior temperature reaches 48°C (118°F) and the flakes yield delicately to light pressure.

6. 06

   To assemble, center each halibut fillet in a shallow heated bowl. Arrange compressed cucumber curls, charred maitake clusters, and drained radish rounds over and around the fish. Ladle clear poaching dashi around the base, then break the broth with droplets of vibrant green shiso oil.