 | Kombu-Cured Halibut CrudoChef Jean-Paul Fung of La Mar Cocina Peruana | Bellevue, WA |
I was inspired to create this dish as a reflection of my move from Miami to Seattle—the bounty of the Pacific Northwest, the crisp air and snowy peaks, the balance of nature, and subtle Asian influences. I found The Perfect Purée Yuzu Luxe Sour a perfect harmony of flavors—bright notes of yuzu complemented by lemongrass and kaffir lime—that tie together the contrast of umami and freshness in this dish.
Ingredients for Yuzu Lux Granita:
• 450 g. The Perfect Purée Yuzu Luxe Sour blend, thawed
• 50 g. simple syrup
• 0.9 g. xanthan gum (0.2% by weight)
• 1 g. purple shiso furikake
Ingredients for Kombu-Cured Halibut:
• 200 g. Pacific Halibut fillet, skin removed
• 1 sheet ma-kombu, enough to wrap fish
Ingredients for Peruvian Ají Limo Kosho:
• 30 g. yuzu kosho
• 10 g. ají limo peppers, deveined, deseeded, and minced
• Compressed Honeycrisp Apple with Camu Camu:
• 1 honeycrisp apple, peeled and cubed
• 30 g. The Perfect Purée Camu Camu Puree, thawed
• 15 ml. simple syrup
Ingredients for Yuzu Ponzu:
• 1 small piece kombu (3 to 4 inches)
• 15 g. katsuobushi
• 100 ml. mirin
• 100 ml. rice vinegar
• 200 ml. tamari
• 250 ml. unsalted yuzu juice
To Assemble and Serve:
• 2 oz. Yuzu Lux Granita
• 1½ oz. Kombu-Cured Halibut (5 slices), brushed with Ají Limo Kosho
• ½ oz. Yuzu Ponzu
• compressed Honeycrisp Apple cubes
• micro lemon balm
• viola flower (optional)
Method for Yuzu Lux Granita:
In a saucepan over low heat, gently warm The Perfect Purée Yuzu Luxe Sour and simple syrup. Using an immersion blender, blend in xanthan gum until smooth. Cool, pour into a shallow pan, and freeze solid. Once frozen, scrape with a fork to form granita and fold in purple shiso furikake. Keep frozen until service.
Method for Kombu-Cured Halibut:
Pat halibut dry and wrap fully in dampened kombu. Cure in the refrigerator 2 to 3 hours, depending on thickness. Unwrap, slice thinly, and brush one side with Ají Limo Kosho. Roll each slice and refrigerate until ready to plate.
Method for Peruvian Ají Limo Kosho:
In a small bowl, combine yuzu kosho and minced ají limo peppers in a 3:1 ratio. Mix until smooth and homogeneous. Adjust spice level to taste. Store refrigerated.
Method for Compressed Honeycrisp Apple with Camu Camu:
In a bowl, whisk together The Perfect Purée Camu Camu Puree and simple syrup. Place apple cubes in a vacuum bag, pour over purée mixture, and vacuum seal. Refrigerate overnight to infuse.
Method for Yuzu Ponzu:
In a saucepan, bring 250 milliliters water to a boil. Reduce heat and add katsuobushi and rice vinegar; simmer 5 minutes. Remove from heat, add kombu, and steep 30 minutes. Strain and cool. Stir in mirin, tamari, and yuzu juice. Chill 24 hours before use.
To Assemble and Serve:
On a chilled plate, spoon Yuzu Lux Granita into the center. Arrange rolled halibut slices over the granita. Drizzle Yuzu Ponzu over the fish and around the base. Scatter Compressed Honeycrisp Apple cubes around the plate. Garnish with micro lemon balm and viola flower, if desired.