Pan-Roasted Wild Halibut in...Pan-Roasted Wild Halibut in Golden Beet & Kaffir Dashi

An exquisite, light Michelin-caliber dish featuring delicate wild halibut over paper-thin golden beet ribbons, bathed in an aromatic lemongrass-kaffir lime dashi broth.

Ingredients

Cooking Instructions

1. 01

   Prepare the Aromatic Dashi Base: In a small copper pot, combine 500ml filtered cold water, kombu, bruised lemongrass, kaffir lime leaves, and ginger. Slowly heat to 85°C (185°F)—do not boil. Remove kombu, stir in bonito flakes, remove from heat, steep for 10 minutes, and strain through a fine mesh chinois lined with cheesecloth.

2. 02

   Prepare the Golden Beet Ribbons: Using a Japanese mandoline, slice the peeled golden beets into paper-thin ribbons. Flash-blanch the ribbons in salted boiling water for 45 seconds, then immediately plunge into an ice bath. Drain, gently pat dry, toss with 5ml yuzu juice and a pinch of salt, and shape into two intricate ribbon nests.

3. 03

   Sear the Halibut: Pat halibut fillets completely dry with paper towels and season evenly with fine sea salt. Heat avocado oil in a stainless-steel skillet over medium-high heat until shimmering. Place halibut skin-side down, press gently with a fish spatula for 10 seconds, and cook for 3-4 minutes until crispy. Flip and cook for an additional 1-2 minutes until translucent at center.

4. 04

   Emulsify Broth: Reheat the strained dashi gently. Stir in remaining yuzu juice. Use an immersion blender at the surface to create a light, fragrant foam.

5. 05

   Plating: Center a golden beet ribbon nest in each warmed shallow bowl. Rest the pan-roasted halibut carefully on top. Pour the steaming lemongrass-kaffir dashi around the base, garnish with microgreens, and finish with a delicate sprinkle of fleur de sel.