Pan-Roasted Wild Halibut with...Pan-Roasted Wild Halibut with Yuzu-Kaffir Lime Emulsion & Sunchoke

An exquisite Michelin-grade dish featuring crisp-skinned wild halibut, aromatic yuzu-kaffir emulsion, dynamic textures of sunchoke, and delicate herb oils.

Ingredients

Cooking Instructions

1. 01

   Thinly slice 100g of sunchokes into translucent rounds using a mandoline; fry in 170°C neutral oil until golden and crisp, then drain on towels and season with fine salt. Simmer remaining 200g sunchokes until tender, blend with heavy cream and salt until velvety smooth.

2. 02

   In a small copper saucepan, bring fish fumet and bruised kaffir lime leaves to a gentle simmer. Reduce liquid by half, strain out leaves, stir in yuzu juice, and remove from direct heat.

3. 03

   Score the halibut skin lightly and season the flesh generously with fine salt. Heat grapeseed oil in a stainless steel skillet over high heat until shimmeringly hot.

4. 04

   Place halibut skin-side down, gently pressing for 10 seconds to ensure full skin contact. Lower heat to medium and cook undisturbed for 4 minutes until skin turns golden and crisp.

5. 05

   Flip fillets, add 30g of cold butter to the pan, and continuously baste the fish for 1 to 2 minutes until internal temperature hits 48°C. Transfer to a warm rest rack.

6. 06

   Vigorously whisk remaining 90g cold butter cubes into warm yuzu-fumet reduction off heat until a glossy, emulsified sauce forms.

7. 07

   Swipe warm sunchoke puree onto warm low-rimmed bowls. Set rested halibut skin-side up over puree, spoon yuzu emulsion around base, split emulsion with dill oil drops, and top with crisp sunchoke chips and sea fennel.