Name: Saffron-Poached Halibut with Fermented Kohlrabi Ribbons, Black Olive Soil, and Yuzu-Infused Seafoam
Prep time: 30 min
Cook time: 30 min
Total time: 25 h
Yield: 4 servings
Cuisine: Fusion
Ingredients: 4 x 150g (5.3 oz) halibut fillets, skinless, boneless, 2.5-3 cm (1 inch) thick; 1.5 L (6 cups) filtered water or quality vegetable stock; 0.5g (approx. 1/4 tsp) saffron threads, high quality; 100 ml (3.4 fl oz) dry white wine (e.g., Sauvignon Blanc); 1/2 medium fennel bulb, thinly sliced; 1/2 medium leek, white part only, thinly sliced; 1/2 lemon, thinly sliced; 1 bay leaf; 5-6 white peppercorns; 15g (2 1/2 tsp) Diamond Crystal kosher salt, plus more to taste; 2 medium kohlrabi bulbs (approx. 500g/1.1 lb total), peeled; 10g (2 tsp) fine sea salt; 100g (3.5 oz) pitted Kalamata olives, drained well; 20g (0.7 oz) Panko breadcrumbs; 15 ml (1 tbsp) high-quality extra virgin olive oil, plus more for garnish; 0.5g (1/4 tsp) garlic powder; 50 ml (1.7 fl oz) fresh yuzu juice; 100 ml (3.4 fl oz) filtered water; 5 ml (1 tsp) agave nectar or simple syrup (optional, for balance); 1g (1/4 tsp) soy lecithin powder; 0.2g (pinch) xanthan gum (optional, for foam stability)

Magic Sous

Saffron-Poached Halibut with Fermented Kohlrabi Ribbons, Black Olive Soil, and Yuzu-Infused Seafoam — Magic Sous