Steamed Wild Halibut with...Steamed Wild Halibut with Lemon Verbena Dashi and Charred Brassicas

A pristine composition of slow-steamed Atlantic halibut nestled in an aromatic lemon verbena and kombu dashi, complemented by charred romanesco, pickled sea beans, and fragrant chive oil.

Ingredients

Cooking Instructions

1. 01

   To prepare the herb oil, blanch the chives in rolling salted boiling water for 8 seconds, instantly plunge into an ice bath, squeeze completely dry, and blend on high with grapeseed oil for 2 minutes. Strain through a coffee filter without pressing and set aside.

2. 02

   Prepare the aromatic dashi: Combine filtered water, kombu, and dried shiitake in a saucepan over medium-low heat. Bring to 60°C (140°F) and hold for 20 minutes. Discard kombu and mushrooms, then add the ginger and lemon verbena off the heat. Steep covered for 10 minutes, strain through muslin, season with a pinch of sea salt, and keep warm.

3. 03

   Quick-pickle the daikon ribbons and sea beans by tossing them with rice vinegar and 30ml warm water; allow to rest for 10 minutes, then drain thoroughly.

4. 04

   Heat a heavy cast-iron skillet over high heat with olive oil. Sear the romanesco florets aggressively on cut sides for 90 seconds until charred on edges but tender-crisp. Lightly season with fleur de sel.

5. 05

   Season the halibut fillets lightly with fleur de sel. Place them into a bamboo or gentle steam oven set to 65°C (149°F) and steam for 7 to 9 minutes, until the core reaches 48°C (118°F) and flakes gracefully.

6. 06

   Warm four wide, shallow porcelain bowls. Center a halibut fillet in each bowl. Arrange charred romanesco, curled daikon ribbons, and bright sea beans around the fish.

7. 07

   Tableside or just prior to serving, ladle the hot lemon verbena dashi around the base of the fish. Dot the clear broth with emerald chive oil and finish with micro shiso leaves.