Steamed Halibut with Lemongrass-Kombu...Steamed Halibut with Lemongrass-Kombu Dashi and Lovage Oil

A pristine loin of wild halibut gently steamed over aromatics, suspended in a mineral-rich lemongrass and kombu broth with charred romanesco and a vibrant, cold-pressed lovage split.

Ingredients

Cooking Instructions

1. 01

   Prepare the lovage oil: Blanch the lovage leaves in boiling salted water for 8 seconds, shock instantly in ice water, then squeeze completely dry with paper towels. Blend at maximum speed with the cold-pressed grapeseed oil for 2 minutes until bright emerald. Strain through an ultra-fine coffee filter without pressing; reserve at room temperature.

2. 02

   Craft the dashi base: In a non-reactive saucepan, combine 650ml filtered water, kombu, dried shiitake, and bruised lemongrass. Bring slowly to 65°C (149°F) over medium-low heat and hold for 20 minutes to extract clean umami. Discard the kombu and mushrooms, then fine-strain the broth. Whisk in microplaned ginger and yuzu juice; season with a light pinch of sea salt and keep warm.

3. 03

   Char the brassicas: Dry-scorch the baby romanesco florets in a smoking-hot cast-iron pan for 90 seconds until lightly blistered and tender-crisp. In the final 20 seconds, toss in the sea asparagus just to warm through.

4. 04

   Gently steam the fish: Lightly season halibut portions with fine sea salt. Place in a bamboo or convection steam oven at 75°C (167°F) for 7–9 minutes, until internal core temperature reaches 48°C (118°F) for a pearlescent, tender flake.

5. 05

   Plating: Place a warm steamed halibut portion in the center of each shallow ceramic bowl. Artfully arrange charred romanesco and sea asparagus alongside. Ladle the hot, fragrant lemongrass dashi around the fish, and finish by splitting the clear broth with droplets of the emerald lovage oil.