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Kombu-Steamed Wild Halibut with...Kombu-Steamed Wild Halibut with Chanterelles, Sea Succulents, and Clarified Green Tea Dashi

Name: Kombu-Steamed Wild Halibut with Chanterelles, Sea Succulents, and Clarified Green Tea Dashi
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2
Cuisine: Modern Japanese-French
Ingredients: 300g wild Pacific halibut fillets, skinless, cut into two equal pavés; 2 small sheets (approx. 10x10 cm) dried kombu; 1 tbsp high-grade gyokuro green tea leaves; 2 whole dried shiitake mushrooms; 500ml filtered mineral water; 100g wild chanterelle mushrooms, trimmed and delicately cleaned; 4 baby Tokyo turnips, scrubbed and halved with tops intact; 40g fresh sea beans, blanched for 15 seconds in iced water; 10g fresh young ginger, peeled and julienned finely; 1 tsp fresh yuzu juice; 1 tsp cold-pressed camellia seed oil or finishing olive oil; 10 fresh micro purple shiso leaves for garnish; Pinch of fleur de sel

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Cuisine

Modern Japanese-French

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Servings

⏱

Prep Time

30 mins

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Cook Time

20 mins

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Difficulty

Hard

An ethereal, nutrient-dense composition of pristine wild halibut gently steamed over kombu, bathed in an antioxidant-rich gyokuro dashi, accented by pan-glazed chanterelles and crisp sea succulents.

Modern Japanese-FrenchHard

Ingredients

•300g wild Pacific halibut fillets, skinless, cut into two equal pavés

•2 small sheets (approx. 10x10 cm) dried kombu

•1 tbsp high-grade gyokuro green tea leaves

•2 whole dried shiitake mushrooms

•500ml filtered mineral water

•100g wild chanterelle mushrooms, trimmed and delicately cleaned

•4 baby Tokyo turnips, scrubbed and halved with tops intact

•40g fresh sea beans, blanched for 15 seconds in iced water

•10g fresh young ginger, peeled and julienned finely

•1 tsp fresh yuzu juice

•1 tsp cold-pressed camellia seed oil or finishing olive oil

•10 fresh micro purple shiso leaves for garnish

•Pinch of fleur de sel

Cooking Instructions

01
Lightly wipe the kombu sheets with a damp towel. Season halibut pavés with a minimal pinch of fleur de sel, sandwich each fillet between kombu sheets, and let rest refrigerated for 20 minutes to lightly cure and absorb umami.
02
Combine filtered water and dried shiitake in a saucepan over low heat, bringing to 65°C for 15 minutes. Remove from heat, stir in gyokuro green tea leaves, steep for exactly 3 minutes, then strain through a fine-mesh chinois layered with cheesecloth. Whisk in yuzu juice and keep broth warm at 60°C.
03
In a shallow non-reactive pan, steam the halved Tokyo turnips over lightly salted simmering water for 4 minutes until tender-crisp. Transfer immediately to warm holding.
04
Heat half the oil in a small ceramic pan over medium heat; swiftly sear chanterelles for 2 minutes with ginger until tender and aromatic, preserving their natural moisture.
05
Place kombu-wrapped halibut into a gentle bamboo steamer set over low-simmering water. Steam for 6 to 8 minutes until the core reaches 48°C (translucent, flaky, and exceptionally moist).
06
To plate, arrange warm Tokyo turnips, sautéed chanterelles, and blanched sea beans in shallow artisanal ceramic bowls. Discard kombu and gently place halibut atop the vegetables.
07
Drizzle a drop of finishing oil across the fish, garnish with purple shiso and julienned ginger, and pour the warm clarified green tea dashi tableside into the base of each bowl.

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