Poached Halibut in Clarified...Poached Halibut in Clarified Lemongrass-Kombu Dashi with Charred Maitake and Herb Oil

Delicately poached wild Pacific halibut resting in an aromatic lemongrass and kelp infusion, paired with blistered maitake mushrooms, compressed cucumber pearls, and a vivid chive chlorophyll extract.

Ingredients

Cooking Instructions

1. 01

   To prepare the herb oil, blanch the chives in boiling filtered water for 10 seconds, immediately shock in an ice bath, and squeeze out excess moisture thoroughly. Blend with avocado oil on high for 2 minutes, then strain through a fine cheesecloth without pressing. Set aside.

2. 02

   In a shallow saucepan, combine 500ml filtered water with the kombu, bruised lemongrass, and ginger coins. Bring slowly to 65°C (150°F) over medium-low heat, steep for 15 minutes to extract clean umami, then discard solids and season broth with a pinch of sea salt.

3. 03

   Dry-sear the maitake clusters in a smoking-hot cast iron skillet for 2 minutes per side until deeply caramelized on the edges yet tender; season lightly and set aside.

4. 04

   Submerge halibut portions and halved baby bok choy into the warm lemongrass dashi. Maintain a gentle poaching temperature of 58°C–60°C (136°F–140°F) for 8 to 10 minutes until the fish is just opaque and flakes effortlessly.

5. 05

   To assemble, arrange a halibut fillet in the center of two shallow warmed bowls. Nestle charred maitake and tender bok choy around the fish, dot with cucumber pearls and finger lime vesicles.

6. 06

   Ladle the steaming, clarified dashi broth tableside around the fish, finish with droplets of vibrant chive oil floating over the surface, and top the halibut with delicate flakes of sea salt.