Poached Halibut in Clarified...Poached Halibut in Clarified Tomato-Dashi Consommé with Charred Romanesco and Herb Oil

Pristine line-caught halibut gently poached in an aromatic sea-vegetable infusion, served with blistered romanesco, pickled heirloom radishes, and a vibrant emerald lovage oil.

Ingredients

Cooking Instructions

1. 01

   Prepare the clarified tomato-dashi broth: Blend the heirloom tomatoes with 100ml cold water, kombu, and shiitake mushrooms. Transfer to a fine cheesecloth-lined sieve suspended over a bowl and let drip under gravity for 30 minutes in the refrigerator to obtain a crystal-clear consommé.

2. 02

   Craft the emerald oil: Blanch lovage leaves in boiling water for 10 seconds, immediately shock in an ice bath, then squeeze dry. Blend on high speed with grapeseed oil for 2 minutes. Strain through a coffee filter without pressing, producing an intensely green oil.

3. 03

   Quick-pickle the radish: Toss thin radish rounds with the rice wine vinegar and a tiny pinch of salt; set aside to soften and become pliable.

4. 04

   Char the romanesco: Heat a dry cast-iron skillet over high heat. Add the dry romanesco micro-florets and sear rapidly for 2 minutes to achieve localized blistered charring while keeping the center vibrant and tender-crisp. Season with a touch of Maldon salt.

5. 05

   Poach the fish: Warm the strained tomato-dashi in a small, wide saucepan to 56°C (133°F). Season with yuzu juice and a pinch of salt. Submerge the halibut medallions, maintaining the low temperature, for 10 to 12 minutes until the flesh flakes gently yet retains a translucent, silky core.

6. 06

   Assemble and plate: Place a poached halibut medallion into the center of two warm, shallow bowls. Arrange the charred romanesco and rolled ribbons of pickled radish artfully around the fish. Pour the warm, steaming consommé around the base and finish by breaking the surface with drops of vibrant green lovage oil.