Pan-Roasted Wild Halibut with...Pan-Roasted Wild Halibut with Saffron Cauliflower Silk & Sea Buckthorn Dashi

A vibrant, nutrient-dense masterpiece featuring crispy-skinned wild halibut over a velvety saffron-cauliflower purée, floating in a bright sea buckthorn and kombu dashi broth.

Ingredients

Cooking Instructions

1. 01

   To make the dashi base, steep the kombu strip and dried shiitake mushroom in 300ml of hot water (80°C) for 15 minutes. Strain, discard solids, and whisk in sea buckthorn juice and yuzu juice. Season lightly with fine sea salt and keep warm.

2. 02

   Steam the cauliflower florets until completely tender, about 10 minutes. Warm the almond milk with the saffron threads to infuse.

3. 03

   Transfer hot cauliflower and infused saffron almond milk to a high-speed blender. Purée on high for 2 minutes until glossy and silken. Season with white pepper and salt. Keep warm.

4. 04

   Heat 1 teaspoon of olive oil in a non-stick skillet over medium-high heat. Place the baby leeks cut-side down and sear until deeply charred and tender, about 3 minutes. Remove and set aside.

5. 05

   Season the halibut fillets generously with salt. Heat the remaining 1 teaspoon of olive oil in a heavy-bottomed stainless steel pan over medium-high heat. Lay halibut skin-side down, pressing gently for 10 seconds to ensure skin contact.

6. 06

   Cook halibut skin-side down for 4 minutes until golden and crisp. Flip and cook for an additional 1 to 2 minutes until just opaque. Remove from heat and rest for 1 minute.

7. 07

   To plate: Spoon a circular pool of saffron cauliflower silk into the center of two shallow warmed bowls. Place seared halibut atop the purée. Arrange charred baby leeks alongside. Gently pour warm sea buckthorn dashi around the base. Garnish with micro sorrel.