Poached Wild Halibut in...Poached Wild Halibut in Lemongrass-Kombu Dashi with Charred Romanesco

Delicately poached wild halibut rested in an aromatic, mineral-rich lemongrass-kombu infusion, paired with caramelized romanesco florets and a vivid cold-pressed herb oil.

Ingredients

Cooking Instructions

1. 01

   Prepare the herb oil: Blanch the parsley and tarragon in boiling salted water for 10 seconds, immediately shock in an ice bath. Squeeze out all moisture thoroughly. Blend with 2 tablespoons of olive oil on high speed for 2 minutes, then strain through a cheesecloth-lined sieve to extract a vibrant green oil.

2. 02

   Prepare the aromatic dashi: In a shallow saucepan, combine 750ml of filtered water, kombu, lemongrass, and ginger. Bring slowly to 65°C (150°F) over low heat and hold for 15 minutes. Remove the kombu, stir in white soy sauce and mirin, and keep at a bare sub-simmer (72°C/162°F).

3. 03

   Char the romanesco: Heat 1 tablespoon of olive oil in a cast-iron skillet over high heat. Add the dry romanesco florets cut-side down, searing until deeply caramelized on the edges (about 3 minutes). Add 2 tablespoons of the warm dashi broth to steam through for 1 minute; season with a pinch of sea salt.

4. 04

   Poach the fish: Season halibut lightly with fine sea salt. Submerge the fillets directly into the 72°C dashi broth. Cover tightly and gently poach for 7-9 minutes until the core registers 48°C (118°F) for a succulent, translucent-pearl flake.

5. 05

   Assemble and plate: Place a poached halibut portion in the center of four shallow warmed ceramic bowls. Arrange the charred romanesco and drained radish ribbons decoratively alongside. Ladle clear lemongrass dashi around the base, dot with herb oil, and finish the fish with flaky Maldon salt.