Poached Halibut in Morel-Lemon...Poached Halibut in Morel-Lemon Verbena Dashi

Pristine line-caught halibut gently steeped in a deeply restorative dried morel and lemon verbena broth, served alongside silky Romanesco purée, charred brassica florets, and crisp sea succulents.

Ingredients

Cooking Instructions

1. 01

   Combine 800ml cold filtered water with the kombu, dried morels, sliced shallot, and ginger in a saucier. Bring very slowly to 60°C (140°F) over 20 minutes to extract pure umami without bitterness. Remove kombu, bring to 85°C (185°F), add lemon verbena, remove from heat, cover, and infuse for 10 minutes. Strain through a fine-mesh chinois lined with cheesecloth, reserving the plumped morels.

2. 02

   Steam two-thirds of the Romanesco florets until completely tender (about 8 minutes). Transfer immediately to a high-speed blender with 30ml of the hot dashi broth, a pinch of salt, and 5ml olive oil; blend on high until velvety and emulsified. Keep warm.

3. 03

   In a dry cast-iron skillet over high heat, char the remaining Romanesco florets and reserved morels for 2 minutes to achieve light smoky blister marks. Toss briefly with sea beans in the last 30 seconds off the heat.

4. 04

   Season the halibut fillets lightly with fleur de sel. Submerge the fillets gently into the strained dashi maintained strictly at 58°C (136°F). Poach gently for 8 to 10 minutes until the center reaches 48°C (118°F) and the fish flakes into delicate, pearlescent sheets.

5. 05

   To plate: Spoon a smooth sweep of Romanesco purée in shallow wide bowls. Center a poached halibut fillet atop the purée. Artfully arrange charred Romanesco, reserved morels, and vibrant sea beans around the fish. Tableside, ladle the steaming lemon verbena dashi around the base, finishing with droplets of emerald chive oil.