Steamed Wild Halibut in...Steamed Wild Halibut in Clarified Shiitake-Kombu Dashi with Charred Romanesco and Finger Lime

An ethereal, nutrient-dense composition of pristine wild halibut gently steamed on kelp, served in an umami-rich clarified mushroom consommé with blistered winter brassicas, sea minerals, and tart citrus pearls.

Ingredients

Cooking Instructions

1. 01

   Prepare the restorative dashi: Combine 800ml filtered water, kombu, dried shiitake, and sliced ginger in a pot. Heat gently over low heat to 65°C (150°F) and hold for 25 minutes. Remove the kombu, bring the broth to a faint simmer for 5 minutes, strain through a double-layered cheesecloth, and season precisely with white shoyu.

2. 02

   Cure the fish: Lightly dust the halibut loins with 2g of sea salt and set aside at cool room temperature for 10 minutes to tighten the protein structure and amplify sweetness, then gently wipe dry.

3. 03

   Cook the brassicas: Blanch baby turnips and romanesco florets in lightly salted boiling water for 90 seconds until crisp-tender; shock immediately in ice water and drain dry. Sear the flat faces of the vegetables in a dry cast-iron skillet over high heat for 60 seconds to develop delicate charred edges.

4. 04

   Steam the fish: Place the cured halibut portions onto damp kombu leaves inside a bamboo steamer set over boiling water. Steam gently covered at medium-low heat for 6 to 8 minutes, until the core temperature reaches exactly 48°C (118°F) for translucent, pearlescent flakes.

5. 05

   Plating: Warm four shallow ceramic bowls. Arrange charred romanesco and turnips symmetrically off-center, gently set a steamed halibut loin on top, and top the fish with finger lime pearls and torn shiso leaves.

6. 06

   Finish and serve: Drizzle two drops of camellia oil over the fish. Tableside, ladle 100ml of the steaming, clarified shiitake-kombu broth around the halibut.