Steamed Wild Halibut in...Steamed Wild Halibut in Lemon Verbena & Cucumber Dashi

An exquisite, light Michelin-caliber creation featuring gently steamed line-caught halibut nestled in an aromatic cucumber-dashi broth, accented by creamy avocado-spinach silk and pickled watermelon radish.

Ingredients

Cooking Instructions

1. 01

   In a saucepan, combine 400ml filtered water with the kombu kelp. Gently heat over low flame until it reaches 65°C (150°F). Maintain for 15 minutes, then remove kombu.

2. 02

   Blend the chopped cucumber in a high-speed blender until liquefied. Strain through a fine-mesh nut milk bag to extract clear cucumber juice. Pour cucumber juice into the warm kombu dashi, add lemon verbena leaves, and steep off the heat for 10 minutes. Strain broth and stir in yuzu juice and a pinch of salt.

3. 03

   In a high-speed blender, combine the avocado, blanched spinach, 2 tablespoons of warm dashi broth, and a drop of olive oil. Puree until silky smooth. Pass through a fine tamis sieve and place in a small piping bag.

4. 04

   Quick-pickle the paper-thin watermelon radish slices in a dash of yuzu juice and ice water for 5 minutes until crisp and slightly pliable.

5. 05

   Season the halibut fillets lightly with fleur de sel. Steam gently over moderate heat at 85°C (185°F) for 7-8 minutes until cooked through to medium-rare core (flaky yet moist).

6. 06

   To plate: Pipe three elegant dots of avocado silk onto the bottom of warm shallow bowls. Place a steamed halibut fillet in the center. Gently warm the infused cucumber dashi and pour around the fish. Arrange pickled radish ribbons and micro herbs atop the fish. Finish with a delicate drizzle of cold-pressed olive oil.