Pan-Seared Wild Halibut with...Pan-Seared Wild Halibut with Lemongrass-Ginger Dashi and Cauliflower-Saffron Silk

Crispy line-caught halibut served over a silky saffron-cauliflower puree, floating in a delicately fragrant lemongrass and ginger-infused dashi broth.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, combine dashi stock, bruised lemongrass, and sliced ginger. Bring to a gentle simmer over low heat for 12 minutes to infuse. Strain through a fine-mesh sieve, stir in yuzu juice, and keep warm.

2. 02

   Steam cauliflower florets with saffron threads until completely tender, about 10 minutes. Transfer to a high-speed blender, add warmed almond milk and a pinch of salt, and blend until completely smooth and velvety.

3. 03

   Heat half the olive oil in a skillet over high heat. Place baby bok choy cut-side down and char for 2 minutes until deeply caramelized. Remove and set aside.

4. 04

   Pat halibut fillets thoroughly dry with paper towels and season skin side with flaky sea salt. Add remaining olive oil to the hot skillet and place fish skin-side down, pressing gently for 10 seconds.

5. 05

   Sear for 4 minutes until skin is golden and crispy. Flip carefully and cook for an additional 2 minutes until the fish is opaque yet succulent.

6. 06

   To serve, spoon the cauliflower-saffron silk into warm wide-rimmed shallow bowls. Place the seared halibut on top, nestle charred bok choy and radish ribbons alongside, and pour the fragrant lemongrass dashi around the base at tableside.