Steamed Day-Boat Halibut in...Steamed Day-Boat Halibut in Lemongrass-Kombu Dashi with Charred Romanesco

An ethereal, health-focused haute cuisine entrée featuring silky steamed halibut fillets bathed in a fragrant, umami-rich lemongrass dashi, garnished with caramelized romanesco, cold-pressed chive chlorophyll, and pickled sea succulents.

Ingredients

Cooking Instructions

1. 01

   Prepare the chive oil: Blanch chives in boiling salted water for 8 seconds, shock in ice water, drain thoroughly, and squeeze dry in cheesecloth. Blend on high with 45ml of olive oil for 2 minutes until brilliant green and emulsified. Strain through a fine-mesh coffee filter without pressing; reserve at room temperature.

2. 02

   Craft the wellness fumet: Combine 600ml of filtered water, kombu, bruised lemongrass, sliced ginger, and dried shiitake in a saucepan over medium-low heat. Bring slowly to 80°C (175°F) just below a simmer; maintain for 20 minutes to draw out pure glutamates. Remove from heat, stir in yuzu juice, and strain through an ultra-fine sieve.

3. 03

   Char the brassicas: Toss romanesco florets with remaining 15ml olive oil and a pinch of fine sea salt. Place cut-side down in a smoking hot cast-iron skillet for 2 minutes until deeply blistered, then cover and steam off the heat for 3 minutes until tender-crisp.

4. 04

   Gentle steaming: Season halibut lightly with fine sea salt. Place fillets in a bamboo or convection steamer lined with parchment paper over a gentle simmer (around 85°C/185°F). Steam covered for 6 to 8 minutes until internal temperature registers 48°C (118°F) for velvety, translucent-flaked texture.

5. 05

   Plating: Ladle 75ml of hot lemongrass-kombu broth into the base of four shallow warm ceramic bowls. Center a halibut portion in each bowl. Arrange charred romanesco and sea purslane around the fish. Finish by breaking droplets of vivid green chive oil across the broth surface and dusting the fish with fleur de sel.