Poached Halibut in Lemon...Poached Halibut in Lemon Verbena & Sencha Dashi with Shaved Romanesco

An exquisite, wellness-driven composition featuring delicately poached wild halibut resting in an antioxidant-rich green tea dashi, garnished with crisp sea beans, yuzu-pickled kohlrabi, and micro romanesco florets.

Ingredients

Cooking Instructions

1. 01

   Lightly dust the halibut portions with a pinch of sea salt and let sit at room temperature for 15 minutes to firm the proteins, then gently pat dry.

2. 02

   Toss the thinly shaved kohlrabi ribbons with half the yuzu juice and a drop of olive oil; set aside to quickly compress and pickle.

3. 03

   In a shallow saucepan, combine 500ml filtered water with kombu and sliced ginger. Bring slowly to 65°C (150°F) over low heat and hold for 10 minutes, extracting clean glutamate without bitterness.

4. 04

   Remove the kombu and ginger. Add the Sencha green tea leaves and bruised lemon verbena. Steep off the heat for exactly 2 minutes, then strain through a fine-mesh chinois. Stir in the remaining yuzu juice and adjust seasoning with a drop of sea salt.

5. 05

   Bring the clear dashi back to a gentle poaching temperature of 55°C (131°F). Submerge the halibut portions into the broth, cover, and gently poach for 7 to 9 minutes until just opaque and yielding to gentle pressure.

6. 06

   In the final 2 minutes of poaching, add the romanesco florets and sea beans directly into the broth to lightly tenderize while preserving their vibrant emerald color and crisp bite.

7. 07

   To serve, place a nest of compressed kohlrabi ribbons in the center of two warm, shallow coupe bowls. Rest a poached halibut portion atop the ribbons.

8. 08

   Artfully arrange the romanesco florets and sea beans around the fish. Ladle the hot, fragrant aromatic dashi around the base, finish with a few droplets of cold-pressed olive oil, and serve immediately.