Butter-Poached Atlantic Halibut with...Butter-Poached Atlantic Halibut with Saffron-Dashi Nage & Sea Asparagus

An exquisite Michelin-caliber dish featuring delicate butter-poached halibut elevated by an aromatic saffron-infused dashi nage, crisp sea asparagus, and salty pops of smoked trout roe.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan over medium-low heat, sweat the minced shallot in 15g of butter until translucent without browning, about 3 minutes.

2. 02

   Deglaze the saucepan with the dry Riesling, reducing the liquid by two-thirds. Add the clarified dashi stock and saffron threads, allowing it to gently simmer for 10 minutes to infuse, then strain through a fine-mesh chinois.

3. 03

   In a wide, deep pan, gently melt the remaining 235g of butter with the yuzu juice over ultra-low heat, bringing the temperature to precisely 62°C (143°F).

4. 04

   Blanch the sea asparagus in rapidly boiling unsalted water for 30 seconds, then immediately transfer to an ice bath to lock in color and texture. Drain and pat dry.

5. 05

   Season the halibut fillets lightly with sea salt and submerge them completely in the warm butter bath. Poach gently for 12 to 14 minutes until cooked through to an internal temperature of 50°C (122°F).

6. 06

   Reheat the strained saffron-dashi nage. Emulsify with an immersion blender until light and frothy.

7. 07

   To plate, arrange a warm bed of blanched sea asparagus in the center of shallow heated bowls. Gently lift the butter-poached halibut onto the greens. Ladle the frothy saffron-dashi nage around the base, top the fish with smoked trout roe, and garnish with micro sea fennel.