Pan-Roasted Wild Halibut with...Pan-Roasted Wild Halibut with Smoked Clam Dashi and Yuzu Herb Oil

An exquisite harmony of golden-crusted wild halibut, rich smoked clam dashi, tender braised baby leeks, and a vibrant, citrusy yuzu herb oil.

Ingredients

Cooking Instructions

1. 01

   To make the Herb Oil, blend the blanched herbs and grapeseed oil on high speed in a high-powered blender for 3 minutes until vivid green and smooth. Strain through a fine-mesh chinois lined with cheesecloth without pressing. Stir in yuzu juice and set aside.

2. 02

   For the Smoked Clam Dashi: Combine 3 cups of cold water and kombu in a small pot over medium-low heat. Bring slowly to a gentle simmer (do not boil), then remove kombu. Add clams, cover, and steam for 3-4 minutes until clams open. Strain liquid, reserving clams for garnish or another use.

3. 03

   Bring the clam broth back to a bare simmer, turn off heat, stir in katsuobushi, and steep for 5 minutes. Strain through cheesecloth. Whisk in cold smoked butter tablespoon by tablespoon until fully emulsified and glossy. Season with a drop of yuzu juice and salt if needed; keep warm.

4. 04

   In a shallow pan, gently poach the baby leeks in a small ladle of the smoked clam dashi over medium-low heat until silky tender, about 8-10 minutes. Keep warm.

5. 05

   Score the halibut skin thinly. Season fish thoroughly with sea salt. Heat 1 tablespoon of grapeseed oil in a stainless steel or cast-iron skillet over high heat until shimmering. Place halibut skin-side down, lower heat to medium, and press gently with a fish spatula for 30 seconds to ensure flat contact.

6. 06

   Sear skin-side down for 4 minutes until golden and crisp. Flip gently and sear for another 1-2 minutes until translucent center just warms through (aim for medium precision).

7. 07

   Plating: Place two tender baby leeks parallel in shallow warm rimmed bowls. Rest a halibut fillet skin-side up on top. Ladle the hot smoked clam dashi around the fish. Split the dashi with droplets of the vibrant yuzu herb oil. Finish with flaky sea salt on the halibut skin.