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Kombu-Cured Halibut in Shiso-Infused...Kombu-Cured Halibut in Shiso-Infused Dashi with Charred Brassicas

Name: Kombu-Cured Halibut in Shiso-Infused Dashi with Charred Brassicas
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 4
Cuisine: Modern Coastal
Ingredients: 600g pristine wild halibut fillet, skin removed, cut into 4 even portions; 15g high-grade dried kombu kelp, gently wiped; 20g dried shiitake mushrooms; 8 fresh green shiso leaves, bruised lightly; 2 tbsp shiro shoyu (white soy sauce); 150g Romanesco cauliflower, cut into delicate micro-florets; 1 small kohlrabi, peeled and shaved into translucent ribbons on a mandoline; 1 tbsp unseasoned artisanal rice vinegar; 2 Australian finger limes, pulp and pearls extracted; 1 tbsp cold-pressed finishing extra virgin olive oil; 1 pinch fleur de sel to finish

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Cuisine

Modern Coastal

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Servings

⏱

Prep Time

35 mins

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Cook Time

25 mins

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Difficulty

Hard

An ethereal Michelin-caliber composition featuring gently poached wild halibut steeped in an aromatic, clarified kelp and shiso broth, accented by smoky charred Romanesco, quick-pickled kohlrabi ribbons, and tart bursts of Australian finger lime.

Modern CoastalHard

Ingredients

•600g pristine wild halibut fillet, skin removed, cut into 4 even portions

•15g high-grade dried kombu kelp, gently wiped

•20g dried shiitake mushrooms

•8 fresh green shiso leaves, bruised lightly

•2 tbsp shiro shoyu (white soy sauce)

•150g Romanesco cauliflower, cut into delicate micro-florets

•1 small kohlrabi, peeled and shaved into translucent ribbons on a mandoline

•1 tbsp unseasoned artisanal rice vinegar

•2 Australian finger limes, pulp and pearls extracted

•1 tbsp cold-pressed finishing extra virgin olive oil

•1 pinch fleur de sel to finish

Cooking Instructions

01
Combine 800ml filtered water, kombu, and dried shiitake in a saucepan over very low heat. Bring gently to 60°C (140°F) and hold for 25 minutes. Remove from heat, steep bruised shiso leaves for 5 minutes, strain through an ultra-fine chinois, and season with shiro shoyu. Keep warm.
02
Lightly compress the halibut portions between two damp pieces of kombu for 15 minutes to lightly cure, then remove kombu and season the fillets with a sparse pinch of sea salt.
03
Toss the shaved kohlrabi ribbons in the rice vinegar with a drop of water to lightly pickle; roll them into loose, upright curls.
04
Sear the Romanesco micro-florets in a dry, smoking-hot cast-iron skillet for 90 seconds until charred at the edges but tender-crisp; remove and toss with a few drops of olive oil.
05
Submerge the halibut portions in a shallow bath of the warm shiso dashi held strictly at 52°C (126°F) and gently poach for 8 to 10 minutes, until the flesh turns translucent-opaque and yields softly to gentle pressure.
06
To assemble, place a poached halibut fillet in the center of a wide shallow ceramic bowl. Arrange charred Romanesco and coiled kohlrabi ribbons artistically around the fish.
07
Top the fish with finger lime pearls and a few dots of cold-pressed olive oil. Pour the clarified hot shiso dashi tableside into the perimeter of the bowl and serve immediately.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023