Pan-Seared Wild Halibut with...Pan-Seared Wild Halibut with Kohlrabi Carpaccio & Cucumber-Yuzu Broth

An elegant, antioxidant-rich Michelin-style dish featuring crisp kohlrabi ribbons, wild halibut, and a bright cold-pressed cucumber-yuzu broth.

Ingredients

Cooking Instructions

1. 01

   Blend chopped cucumber in a high-speed blender until liquefied. Strain through a fine-mesh nut milk bag to extract smooth cucumber juice.

2. 02

   Whisk cucumber juice with yuzu juice, white miso paste, and half a teaspoon of olive oil until emulsified. Season with a pinch of sea salt and chill.

3. 03

   In a small bowl, gently toss shaved kohlrabi and apple julienne with 1/2 teaspoon olive oil and a drop of yuzu. Allow to lightly compress for 5 minutes.

4. 04

   Pat halibut dry with paper towels. Season both sides with flaky sea salt and white pepper.

5. 05

   Heat remaining 1 teaspoon olive oil in a non-stick pan over medium-high heat. Sear halibut skin-side down for 3-4 minutes until skin is golden and crispy.

6. 06

   Flip halibut gently and cook for an additional 1-2 minutes until translucent center just turns opaque. Remove from heat.

7. 07

   Lightly char avocado slices using a culinary torch or quick high-heat sear in a dry pan.

8. 08

   To assemble, fold kohlrabi and apple ribbons into the center of two shallow chilled bowls. Top with seared halibut and charred avocado.

9. 09

   Pour chilled cucumber-yuzu broth tableside into the base of each bowl. Garnish with pickled mustard seeds and micro greens.