Cedar-Steamed Wild Turbot in...Cedar-Steamed Wild Turbot in Golden Kombu-Matsutake Dashi with Sea Succulents

An ethereal and nutrient-dense composition of line-caught turbot delicately steamed over aromatics, suspended in a clarified mushroom-kelp broth with crisp coastal sea greens and emerald shiso oil.

Ingredients

Cooking Instructions

1. 01

   Prepare the Shiso Oil: Blanch the fresh shiso leaves in boiling salted water for 5 seconds, shock immediately in ice water, squeeze thoroughly dry, and blend on high speed with the cold-pressed oil for 2 minutes. Strain through a coffee filter to yield a clear, vibrant green oil.

2. 02

   Brew the Broth: In a saucepan, combine 700ml filtered mineral water with the kombu, dried mushrooms, ginger, and lemongrass. Bring slowly to 65°C (150°F) and hold for 20 minutes to extract umami without bitterness. Remove kombu, bring broth to a gentle simmer for 5 minutes, strain through a fine chinois lined with muslin, and season with yuzu juice and a pinch of sea salt.

3. 03

   Steam the Fish: Lightly season the turbot portions with fleur de sel. Set a bamboo steamer over simmering water infused with ginger peel and herb trimmings. Steam the fish gently at 80°C (175°F) for 6 to 8 minutes until the internal temperature reaches 48°C (118°F) and the flesh turns iridescent and translucent-white.

4. 04

   Glaze Vegetables: Flash-steam the halved baby turnips and sea beans for 90 seconds until tender-crisp, ensuring they retain their natural snap and minerals.

5. 05

   Plate & Serve: In four shallow heated ceramic bowls, arrange the glazed turnips and blanched sea beans. Rest a steamed turbot pavé atop the greens. Tableside, pour the hot, crystal-clear mushroom-kombu broth around the fish and finish with droplets of the emerald shiso oil.