Pan-Roasted Wild Halibut with...Pan-Roasted Wild Halibut with Nettle-Matcha Emulsion and Shaved Asparagus Salad

Pristine wild halibut pan-roasted to flaky perfection, served over a vibrant, nutrient-dense nettle and ceremonial matcha emulsion, topped with a crisp ribbon salad of shaved asparagus and radish in yuzu vinaigrette.

Ingredients

Cooking Instructions

1. 01

   Prepare the emulsion: Blanch the spinach and watercress in a pot of boiling salted water for 30 seconds. Shock immediately in a bowl of ice water to lock in the vibrant green color. Drain and squeeze out all excess moisture thoroughly.

2. 02

   In a high-speed blender, combine the blanched greens, matcha powder, 1 tablespoon of extra virgin olive oil, 1 tablespoon of ice-cold water, and a pinch of salt. Blend on high until ultra-smooth. Pass through a fine-mesh chinois/sieve for a silky texture, then set aside at room temperature.

3. 03

   Using a mandoline or a sharp vegetable peeler, shave the asparagus spears and watermelon radish into paper-thin ribbons and rounds. In a small bowl, gently toss the shaved vegetables with the yuzu juice, the remaining 1 tablespoon of extra virgin olive oil, and a pinch of Fleur de sel.

4. 04

   Pat the halibut fillets completely dry with paper towels (crucial for a perfect sear). Season both sides generously with Fleur de sel.

5. 05

   Heat the grape seed oil in a heavy-bottomed stainless steel or cast-iron skillet over medium-high heat until shimmering. Carefully lay the halibut fillets in the pan, pressing gently with a spatula for 10 seconds to ensure even contact. Sear undisturbed for 4 minutes until a golden, caramelized crust forms.

6. 06

   Carefully flip the fish and lower the heat to medium. Cook for another 2 to 3 minutes, spooning the hot oil over the fish, until the flesh is just opaque and flakes gently.

7. 07

   To plate: Spoon a vibrant pool of the green nettle-matcha emulsion into the center of two warmed shallow bowls. Place a halibut fillet directly on top of the emulsion. Artfully nest the shaved asparagus and radish salad on top of each fillet, and garnish with microgreens and a final sprinkle of Fleur de sel.