Steamed Halibut in Lemongrass-Tomato...Steamed Halibut in Lemongrass-Tomato Consommé with Basil Infused Oil

An elegant, nutrient-dense masterpiece featuring tender steamed halibut floating in a crystal-clear, aromatic heirloom tomato broth, finished with vibrant, cold-pressed basil oil.

Ingredients

Cooking Instructions

1. 01

   Puree the heirloom tomatoes with half of the sea salt in a high-powered blender until completely liquefied. Strain the mixture through a fine-mesh sieve lined with cheesecloth to extract the clear tomato water, gently pressing without forcing solids through.

2. 02

   Transfer the tomato water to a saucepan. Add the bruised lemongrass and kaffir lime leaf. Bring to a bare simmer over medium-low heat for 15 minutes to infuse the aromatics, then remove from heat and let cool slightly.

3. 03

   Whisk the egg whites until frothy. Whisk them into the cooled tomato broth, then return the saucepan to low heat. Allow the mixture to come to a gentle simmer without stirring. A 'raft' of egg whites will form on top, trapping impurities. Simmer undisturbed for 10 minutes, then carefully ladle the crystal-clear consommé out through a coffee filter. Season with remaining salt and keep warm.

4. 04

   Blanch the basil leaves in boiling water for exactly 10 seconds, then immediately shock them in ice water. Squeeze out all excess moisture using a clean towel. Blend the blanched basil with the extra virgin olive oil until bright green and smooth, then strain through a fine sieve to yield a vibrant basil oil.

5. 05

   Season the halibut fillets lightly with sea salt. Place them in a steamer basket lined with the sliced ginger. Steam over boiling water for 7-8 minutes, or until the fish is just opaque and flakes easily.

6. 06

   To serve, place a steamed halibut fillet in the center of two shallow bowls. Carefully pour the hot, clear lemongrass-tomato consommé around the base of the fish. Drizzle droplets of the bright green basil oil onto the surface of the broth. Garnish the fish with microgreens and serve immediately.