Gently Poached Wild Halibut...Gently Poached Wild Halibut in Golden Kombu Dashi with Shaved Romanesco and Finger Lime

Sustainably sourced wild halibut poached at low temperature in an aromatic kelp broth, complemented by crisp Romanesco, saline sea succulents, and effervescent citrus pearls.

Ingredients

Cooking Instructions

1. 01

   Prepare the dashi infusion: In a wide saucepan, combine the mineral water, kombu, dried shiitake, ginger, and lemongrass. Bring the liquid slowly to 65°C (150°F) over medium-low heat. Maintain this temperature for 30 minutes to extract clean, delicate umami without bitterness.

2. 02

   Strain the broth through an ultra-fine chinois lined with muslin cloth into a clean shallow poaching vessel. Stir in the fresh lemon verbena leaves and allow to steep off the heat for 5 minutes, then remove the leaves.

3. 03

   Prepare the vegetables: Using a mandoline, thinly shave half of the Romanesco florets into gossamer sheets and place in ice water to curl. Blanch the remaining tiny intact florets in boiling salted water for 45 seconds, then immediately shock in ice water. Drain and pat dry.

4. 04

   Season the halibut pavés lightly with a pinch of Maldon sea salt. Reheat the clarified broth to exactly 58°C (136°F). Carefully lower the fish into the broth, ensuring they are fully submerged.

5. 05

   Gently poach the halibut for 8 to 10 minutes until the core temperature reaches 48°C (118°F) and the flesh yields delicately to gentle pressure.

6. 06

   Warm four shallow, wide porcelain bowls. Place a poached halibut pavé in the center of each bowl. Arrange the blanched and shaved Romanesco, along with sea purslane, artistically across the top of the fish.

7. 07

   Crown the fish with fresh finger lime pearls. Finish with three delicate drops of cold-pressed olive oil around each fillet, and ladle 60ml of the piping hot, fragrant broth table-side around the base.