Sake-Poached Wild Halibut in...Sake-Poached Wild Halibut in Lemongrass-Kombu Dashi

Delicate wild Pacific halibut gently poached in an aromatic sake liquor, bathed in an umami-rich lemongrass and kombu infusion, garnished with charred romanesco florets, crisp sea beans, and droplets of cold-pressed yuzu oil.

Ingredients

Cooking Instructions

1. 01

   Infuse the spring water with kombu, bruised lemongrass, and ginger over low heat (approx. 60°C / 140°F) for 20 minutes without boiling. Remove kombu, bring liquid to 85°C, stir in bonito flakes, remove immediately from heat, and let steep for 3 minutes. Strain through a fine chinois lined with cheesecloth.

2. 02

   Season the strained dashi with sake and white soy sauce. Keep at a very gentle bare simmer (around 62°C / 144°F).

3. 03

   Lightly char the romanesco florets on one side using a screaming-hot dry cast iron pan or kitchen torch until smoky yet crisp-tender. Blanch sea beans in boiling unsalted water for 20 seconds, then shock in ice water.

4. 04

   Submerge the halibut fillets into the 62°C dashi liquor. Poach gently for 8–10 minutes until the fish turns opaque and flakes tenderly at 48°C internal temperature.

5. 05

   In a small ramekin, whisk fresh yuzu juice with virgin sesame oil to create an aromatic finishing oil.

6. 06

   To plate, carefully center a halibut portion into warm, shallow stoneware bowls. Artfully arrange charred romanesco and sea beans around the fish. Pour 100ml of hot, crystal-clear lemongrass dashi into the base of each bowl. Drizzle yuzu finishing oil around the broth and garnish with micro herbs.