Poached Wild Halibut in...Poached Wild Halibut in Clarified Green Tomato Consommé with Maitake & Sea Herbs

A pristine celebration of ocean umami featuring gently poached wild halibut bathed in an aromatic, chilled green tomato-kombu dashi, accented by pan-roasted maitake clusters, pickled sea samphire, and citrus finger lime.

Ingredients

Cooking Instructions

1. 01

   Prepare the consommé: Pulse the green heirloom tomatoes with a pinch of sea salt and lemongrass in a blender until broken down but not pureed. Suspend over a bowl using a fine-mesh sieve lined with triple-layered cheesecloth and allow the clear essence to drip through for 30 minutes without pressing.

2. 02

   Infuse the dashi: In a small saucepan over low heat, gently warm 200ml of water with the kombu sheet to 60°C (140°F) for 15 minutes. Remove the kombu and blend this warm dashi with the clarified green tomato water. Season with a light squeeze of citrus and reserve warm (around 50°C).

3. 03

   Sear the mushrooms: Heat a dry, non-stick ceramic skillet over medium-high heat. Sear the maitake clusters for 3–4 minutes until blistered and golden brown on the edges. Drizzle with a few drops of olive oil and season delicately with fleur de sel.

4. 04

   Poach the halibut: Season the halibut fillets lightly with sea salt. Set up a gentle steam bath or submerge in lightly salted 58°C (136°F) water with a drop of olive oil for 8–10 minutes, until the core reaches 48°C (118°F) and flakes effortlessly under light pressure.

5. 05

   Assemble the dish: Place a poached halibut fillet in the center of two shallow, warm earthenware bowls. Arrange the charred maitake and crisp fresh sea samphire elegantly around the fish.

6. 06

   Finish and serve: Scatter finger lime pearls and chervil leaves across the halibut. Table-side, pour the delicate, crystal-clear green tomato-kombu consommé into the base of the bowls and finish with 2-3 drops of cold-pressed olive oil split atop the broth.