Olive Oil-Poached Wild Halibut...Olive Oil-Poached Wild Halibut in Golden Tomato Dashi with Charred Romanesco

A pristine cut of wild halibut gently poached in aromatic olive oil, served in a clarified golden tomato and kombu broth, complemented by charred romanesco and emerald herb oil.

Ingredients

Cooking Instructions

1. 01

   To make the golden tomato dashi: Simmer crushed golden tomatoes and kombu in 200ml filtered water over low heat for 15 minutes without boiling. Strain through a fine chinois lined with cheesecloth to extract a crystal-clear golden broth. Season with a drop of champagne vinegar and sea salt; keep warm.

2. 02

   To make the vibrant herb oil: Blanch the tarragon, dill, and spinach in boiling water for 10 seconds, immediately shock in ice water, squeeze completely dry, and blend on high speed with 60ml extra virgin olive oil for 2 minutes. Strain through a coffee filter.

3. 03

   Sear the micro-florets of romanesco in a dry, smoking-hot cast-iron pan for 90 seconds until charred on the tips yet tender-crisp. Season lightly with sea salt.

4. 04

   Pour the remaining extra virgin olive oil into a small, deep saucepan and bring to exactly 54°C (129°F). Submerge the seasoned halibut fillets completely and poach gently for 12-14 minutes until just opaque and flaking delicately.

5. 05

   To assemble: Lift the halibut fillets with a fish spatula, drain excess oil on paper towel, and place in the center of shallow warmed ceramic bowls. Top with charred romanesco florets and pickled mustard seeds.

6. 06

   Ladle the warm golden tomato dashi around the fish at the table, splitting the broth with drops of the emerald herb oil for a fragrant finish.