Gentle-Steamed Wild Halibut with...Gentle-Steamed Wild Halibut with Lemongrass-Kombu Dashi and Shaved Sea Succulents

A pristine, restorative composition of wild halibut gently steamed over aromatic cedar and citrus, served in a clarified marine-botanical broth with compressed kohlrabi and sea succulents.

Ingredients

Cooking Instructions

1. 01

   Submerge the kombu in cold spring water and slowly bring to 60°C (140°F) over low heat for 20 minutes to extract pure glutamates. Remove the kombu just before the water simmers.

2. 02

   Add the bruised lemongrass and sliced ginger to the kombu infusion, simmer gently at a bare tremor for 10 minutes, then strain through an ultra-fine chinois. Keep the crystal-clear dashi warm at 75°C.

3. 03

   Season the halibut fillets lightly with fleur de sel. Place inside a bamboo or perforated steam basket lined with parchment paper, and steam gently over water at 82°C for 7–8 minutes until the internal temperature reaches 48°C (118°F) for translucent, tender flaking.

4. 04

   Toss the shaved kohlrabi ribbons and blanched sea samphire in a few drops of the cold-pressed sesame oil and a whisper of citrus dashi.

5. 05

   To plate, arrange the delicate halibut pavé in the center of two wide, warmed shallow porcelain bowls. Drape the kohlrabi ribbons and samphire atop and around the fish.

6. 06

   Scatter finger lime pearls and micro shiso leaves across the fish. Tableside, pour the hot, aromatic lemongrass-kombu dashi around the fish into the base of the bowl.