Steamed Wild Black Cod...Steamed Wild Black Cod in Shiso-Lemongrass Consommé

Delicate wild black cod gently steamed atop aromatic shiso leaves, served in a mineral-rich lemongrass-kombu broth with compressed kohlrabi pearls and coastal sea succulents.

Ingredients

Cooking Instructions

1. 01

   Submerge the dried kombu in 800ml filtered water and bring to 60°C (140°F) over low heat for 30 minutes. Remove the kombu, add the bruised lemongrass and sliced ginger, and bring to a bare simmer (85°C) for 10 minutes. Strain through a fine chinois lined with cheesecloth, then stir in the white soy sauce and yuzu juice. Keep warm at 65°C.

2. 02

   Using a mandoline, slice the peeled kohlrabi into 2mm sheets, then punch out discs with a small round cutter. Vacuum-seal the discs with 30ml of the prepared broth and a tiny pinch of sea salt to compress until translucent, or marinate chilled in a bowl for 20 minutes.

3. 03

   Bring a small pot of unsalted water to a rapid boil. Blanch the samphire for precisely 15 seconds, then immediately plunge into ice water to preserve its vibrant emerald color and crisp bite. Drain and pat dry.

4. 04

   Lightly season each cod fillet with fleur de sel. Set a bamboo steamer over gently simmering water. Lay four shiso leaves flat on the steamer grate and place a cod portion directly onto each leaf. Cover and steam gently at 80-85°C for 7 to 9 minutes, until the fish reaches an internal temperature of 50°C and begins to flake delicately.

5. 05

   To assemble, place one steamed cod fillet with its wilted shiso base in the center of four warmed, shallow porcelain bowls. Neatly drape compressed kohlrabi discs and crisp samphire shoots across the fillet.

6. 06

   Garnish the top of each fillet with fresh finger lime pearls and chiffonade of the remaining fresh shiso. Add three drops of cold-pressed sesame oil to the surrounding plate.

7. 07

   Present to guests and pour the clear, fragrant lemongrass-kombu consommé tableside into the perimeter of each bowl.