Pan-Seared Halibut in Kelp-Matcha...Pan-Seared Halibut in Kelp-Matcha Consommé

An elegant, antioxidant-rich dish featuring pristine wild halibut nestled in a delicate, umami-rich kelp and ceremonial-grade matcha consommé, garnished with crisp sea beans and shaved heirloom radishes.

Ingredients

Cooking Instructions

1. 01

   Prepare the kelp dashi by gently simmering the kombu and sliced ginger in 2 cups of water for 10 minutes over low heat (do not let it boil). Remove and discard the kombu and ginger.

2. 02

   Ladle 1/4 cup of the warm dashi into a small bowl with the matcha powder. Whisk vigorously with a traditional bamboo whisk until completely smooth and frothy. Whisk this matcha mixture and the yuzu juice back into the remaining dashi. Keep warm over very low heat, ensuring it does not boil to preserve the vibrant green color.

3. 03

   Blanch the sea beans in a pot of boiling water for 30 seconds, then immediately shock them in an ice bath. Drain and set aside with the shaved watermelon radish.

4. 04

   Pat the halibut fillets completely dry with a paper towel and season lightly with fleur de sel. Heat the extra virgin olive oil in a non-stick pan over medium-high heat.

5. 05

   Sear the halibut for 3 to 4 minutes on the first side until a golden, delicate crust forms. Carefully flip and cook for an additional 2 minutes, or until the fish is just translucent in the center. Remove from heat.

6. 06

   To serve, place a halibut fillet in the center of two shallow heated bowls. Artfully arrange the blanched sea beans and shaved watermelon radish on top and around the fish. Gently pour the warm kelp-matcha consommé around the base of the fish at the table, and finish with a delicate sprinkle of fleur de sel.