Kombu-Steamed Wild Halibut with...Kombu-Steamed Wild Halibut with Matsutake-Sencha Dashi and Sea Greens

An ethereal, nutrient-dense composition featuring silky kombu-steamed halibut rested in an aromatic roasted mushroom and green tea dashi, brightened with finger lime and sea purslane.

Ingredients

Cooking Instructions

1. 01

   Gently wipe the kombu with a damp cloth to activate its glutamates. Sandwich each halibut fillet between the kombu sheets and refrigerate for 20 minutes to lightly cure and infuse with umami.

2. 02

   In a small saucepan, bring filtered spring water and sliced mushrooms to a bare simmer (85°C / 185°F) for 15 minutes. Remove from heat, add sencha green tea leaves, and steep for precisely 2 minutes. Strain through a fine chinois lined with cheesecloth, then stir in the fresh yuzu juice and a pinch of salt.

3. 03

   Transfer the kombu-wrapped fish to a bamboo steamer basket set over simmering water. Steam gently over medium-low heat for 7 to 8 minutes, until the fish reaches an internal temperature of 48°C (118°F) and flakes delicately into translucent pearls.

4. 04

   Dry-sear the shaved fennel in a hot ceramic pan for 45 seconds until kissed with slight char yet remaining crisp. Toss lightly with half of the camellia oil.

5. 05

   To assemble, remove the top kombu sheet from the fish and position each fillet in the center of a pre-warmed shallow coupe. Arrange the charred fennel, reserved mushrooms, and blanched sea purslane around the protein.

6. 06

   Crown the fish with finger lime pearls and reserved fennel fronds. Pour the hot matsutake-sencha dashi tableside around the fish, drizzling the remaining camellia oil onto the broth surface to form aromatic droplets.