Pan-Seared Wild Halibut in...Pan-Seared Wild Halibut in Lemongrass-Ginger Dashi with Emerald Herb Oil

A masterclass in clean, elegant gastronomy. Flaky wild halibut is served in a fragrant, umami-rich dashi broth, accented by a vibrant, hand-pressed herb oil and crisp shaved fennel.

Ingredients

Cooking Instructions

1. 01

   Prepare the emerald herb oil: Blanch the dill and chives in boiling water for 10 seconds, then immediately shock in ice water. Drain and squeeze out every drop of excess moisture using a clean kitchen towel.

2. 02

   Blend the blanched herbs with 6 tablespoons of grapeseed oil in a high-speed blender on high for 2 minutes until completely smooth and vibrant green. Strain through a coffee filter or fine cheesecloth and set aside.

3. 03

   In a medium saucepan, combine 4 cups of water, the kombu, dried shiitakes, lemongrass, and ginger. Bring to a bare simmer over medium-low heat. Do not boil. Let infuse for 20 minutes, then strain the broth. Stir in the tamari and mirin, keeping the dashi warm.

4. 04

   Blanch the halved baby bok choy in salted boiling water for 1 minute, shock in ice water, drain, and pat dry. Sear the cut side in a hot pan with a touch of oil for 30 seconds to get a delicate char.

5. 05

   Pat the halibut fillets completely dry with paper towels and season both sides with fleur de sel. Heat 1 tablespoon of grapeseed oil in a non-stick pan over medium-high heat. Sear the fish undisturbed for 4 minutes until a beautiful golden crust forms. Flip and cook gently for another 2 minutes until the flesh is just translucent in the center.

6. 06

   To serve, place a charred bok choy half in the center of four shallow bowls. Gently rest a halibut fillet on top. Arrange the shaved fennel elegantly over the fish. Ladle the hot lemongrass dashi broth around the fish, and dot the broth with droplets of the vibrant green herb oil. Serve immediately.