Steamed Wild Black Cod...Steamed Wild Black Cod in Clarified Shiso Dashi with Charred Romanesco

Pristine wild black cod delicately steamed over aromatic kelp, submerged in an invigorating clarified green tomato and shiso dashi, accented by blistered romanesco and bright finger lime pearls.

Ingredients

Cooking Instructions

1. 01

   Infuse 400ml of mineral water with the kombu and dried shiitake mushrooms at 65°C for 40 minutes. Discard solids to retain a pure dashi base.

2. 02

   Juice the green heirloom tomatoes and pass through a coffee filter or ultra-fine chinois to produce clear green tomato water.

3. 03

   Combine the warm dashi with the green tomato water, add 4 bruised shiso leaves, and steep off the heat for 10 minutes. Strain through cheesecloth and season lightly with fleur de sel.

4. 04

   Char the micro romanesco florets in an ungreased cast iron skillet over high heat for 90 seconds until blistered edges appear while retaining a vibrant crispness.

5. 05

   Season the black cod lightly with fleur de sel. Line a bamboo steamer with parchment paper and steam gently over low simmering water at 82°C for 7 to 8 minutes, until the flesh is barely opaque and flakes smoothly.

6. 06

   Flash-blanch the sea purslane in boiling water for 5 seconds and shock immediately in ice water; pat dry.

7. 07

   To plate, position a steamed cod portion in the center of a heated shallow bowl. Arrange charred romanesco, blanched sea purslane, and torn fresh shiso leaves artfully around the fish.

8. 08

   Top the fish with freshly squeezed finger lime pearls, ladle the warm clarified shiso dashi into the bowl, and finish with three drops of cold-pressed sesame oil.