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Kombu-Poached Wild Halibut with...Kombu-Poached Wild Halibut with Shiso Dashi and Textures of Radish

Name: Kombu-Poached Wild Halibut with Shiso Dashi and Textures of Radish
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 4
Cuisine: Modern Japanese-French
Ingredients: 4 skinless wild Pacific halibut fillets (140g each), portioned and seasoned with fine sea salt; 15g high-grade dried kombu kelp, wiped gently with a damp towel; 3 small dried shiitake caps; 800ml cold filtered spring water; 15ml fresh yuzu juice (or Meyer lemon juice); 2 medium white leeks (whites only), finely sliced; 10g peeled fresh ginger, microplaned; 30g fresh green shiso (perilla) leaves; 80ml cold-pressed grapeseed oil; 1 small watermelon radish, shaved paper-thin on a mandoline; 2 baby Tokyo turnips, thinly shaved into coins; 20g fresh sea grapes or sea purslane for garnish; Fleur de sel to finish

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Cuisine

Modern Japanese-French

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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, nutrient-dense composition featuring pristine wild halibut poached gently in master kelp dashi, paired with a silken leek emulsion, compressed heirloom radishes, and vibrant emerald shiso oil.

Modern Japanese-FrenchHard

Ingredients

•4 skinless wild Pacific halibut fillets (140g each), portioned and seasoned with fine sea salt

•15g high-grade dried kombu kelp, wiped gently with a damp towel

•3 small dried shiitake caps

•800ml cold filtered spring water

•15ml fresh yuzu juice (or Meyer lemon juice)

•2 medium white leeks (whites only), finely sliced

•10g peeled fresh ginger, microplaned

•30g fresh green shiso (perilla) leaves

•80ml cold-pressed grapeseed oil

•1 small watermelon radish, shaved paper-thin on a mandoline

•2 baby Tokyo turnips, thinly shaved into coins

•20g fresh sea grapes or sea purslane for garnish

•Fleur de sel to finish

Cooking Instructions

01
Prepare the shiso oil: Blanch the shiso leaves in rolling boiling water for 5 seconds, shock immediately in ice water, squeeze completely dry, and blend on high with grapeseed oil at 60°C for 3 minutes. Strain through a coffee filter overnight or fine chinois lined with cheesecloth to extract a brilliant emerald oil.
02
Create the mineral master dashi: In a wide shallow pan, steep the kombu and shiitake in the filtered water at 60°C for 45 minutes without letting it simmer. Discard mushrooms, keep kombu in the broth, and season with yuzu juice and a pinch of fine sea salt.
03
Prepare the leek emulsion: Sweat the sliced leeks and microplaned ginger in 3 tablespoons of the hot dashi in a small covered saucepan over low heat until completely tender without browning. Purée in a high-speed blender until silky smooth; season lightly.
04
Compress the root vegetables: Place the shaved watermelon radish and Tokyo turnip slices into a vacuum bag with 20ml of the seasoned dashi and compress on high (or steep in a chilled bowl for 15 minutes) until translucent and crisp.
05
Poach the fish: Bring the remaining dashi bath to precisely 58°C (136°F). Submerge the seasoned halibut fillets onto the bed of kombu. Poach gently for 9 to 11 minutes until the internal temperature registers 48°C (118°F) and the flakes separate effortlessly while retaining supreme moisture.
06
Plate and assemble: Spoon a circular base of the warm leek-ginger purée into warm shallow ceramic bowls. Gently rest the poached halibut fillet at the center. Shingle compressed radish and turnip ribbons over the fish, scatter sea grapes, and pour the warm, clarified yuzu dashi tableside. Split the clear broth with drops of fragrant emerald shiso oil.

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