Kombu-Cured Wild Halibut in...Kombu-Cured Wild Halibut in Clarified Heirloom Tomato Dashi with Sea Greens

An ethereal, nutrient-dense composition of pristine wild halibut gently poached in kelp broth, served in a crystal-clear, umami-rich tomato dashi with crisp coastal succulents and fragrant yuzu oil.

Ingredients

Cooking Instructions

1. 01

   Moisten the kombu slightly with filtered water. Wrap the halibut medallions between the kombu sheets and refrigerate for 30 minutes to lightly cure and infuse with natural glutamates.

2. 02

   Pulse heirloom tomatoes, bruised lemongrass, ginger, and a pinch of salt in a food processor until roughly puréed. Transfer to a fine chinois lined with double-layered cheesecloth suspended over a bowl; allow the clear tomato water to drip undisturbed for 25 minutes.

3. 03

   Gently warm the clarified tomato water in a small saucepan with the dried shiitake mushrooms over low heat (do not boil), maintaining a gentle sub-simmer at 75°C (167°F) for 10 minutes to extract mushroom depth. Strain and keep warm.

4. 04

   Whisk cold-pressed avocado oil and yuzu juice with a drop of warm water to create a vibrant, aromatic finishing oil.

5. 05

   Unwrap the halibut medallions. Steam them gently over low heat at approximately 60°C–65°F (using a steam basket or controlled water bath) for 7–9 minutes, until the core reaches 48°C (118°F) for a delicate, translucent, melting flake.

6. 06

   Place tightly rolled ribbons of shaved kohlrabi and warm blanched samphire in the center of two warmed shallow ceramic bowls.

7. 07

   Gently set a steamed halibut medallion atop the vegetable base. Finish the fish with a couple of crystals of Maldon sea salt.

8. 08

   Tableside, pour the hot, clarified tomato dashi around the base of the fish. Drizzle droplets of the bright yuzu-avocado oil into the broth and garnish with micro red shiso leaves.