Steamed Wild Halibut in...Steamed Wild Halibut in Clarified Tomato-Kombu Consommé

Pristine steam-poached halibut bathed in an ethereal, crystal-clear umami tomato-kombu broth, accompanied by sea succulents, shaved fennel, and vibrant cold-pressed chive oil.

Ingredients

Cooking Instructions

1. 01

   To make the consommé, gently pulse the heirloom tomatoes with a pinch of salt in a blender. Transfer to a fine cheesecloth-lined sieve suspended over a bowl and let the clear tomato water gravity-drip for 30 minutes without pressing.

2. 02

   Warm the clarified tomato water with the kombu sheet to 60°C (140°F) over low heat for 15 minutes to infuse delicate umami; discard the kombu, season lightly with sea salt, and keep warm.

3. 03

   Blanch chives in boiling water for 10 seconds, plunge into ice water, squeeze bone-dry, then blend on high speed with grapeseed oil for 2 minutes. Strain through a coffee filter to yield a luminous emerald chive oil.

4. 04

   Lightly season the halibut portions with fleur de sel. Place inside a bamboo or steam oven set to 75°C (167°F) with high humidity, gently steaming for 7 to 9 minutes until the core registers 48°C (118°F) for a succulent, flaky texture.

5. 05

   To plate, position a warm halibut fillet in the center of shallow heated bowls. Top with curls of iced fennel, pickled mustard seeds, and fresh sea purslane.

6. 06

   Tableside, pour the warm tomato-kombu consommé around the fish, finishing with carefully placed drops of vivid green chive oil floating atop the broth.