Watch as Chef Mike Anthony makes this recipe at his New York City restaurant, Gramercy Tavern.
- 8 small radish, cut into wedges
- 2 small, 6″ summer squash, cut into ¾” wedges
- olive oil as needed
- salt and pepper as needed
- lemon juice, from ¼ lemon
- 1 cup lima beans, blanched and shelled
- 1 medium Persian cucumber, sliced
- 6 five-oz portions of halibut
- 2½ cups Beet Dashi (recipe to follow)
- 2 each, breakfast radish, thinly sliced
- In a medium sauté pan over medium heat, gently glaze the radish wedges and summer squash in a tiny bit of olive oil, butter and dashi.
- Fold in lima beans, cucumbers and shaved radishes, and remove from heat.
- Season halibut with salt and pepper and grill over medium heat, 3 minutes per side.
Pour ½ cup of beet dashi in a serving bowl.
Place halibut portion in bowl.
Place the radish and squash mixture in the bowl.
- 1 quart Basic Dashi (recipe to follow)
- 1 tablespoon ginger, thinly sliced
- 4 each scallions
- 1 each medium beet, thinly sliced
- 1 cup red cabbage, thinly sliced
- 2 cloves garlic
- 1 teaspoon Red wine vinegar
- 1 teaspoon White soy
- 4 each star anise
- ¼ teaspoon white peppercorns
- ¼ teaspoon fennel seed
- ½ stalk lemongrass
- 1 each bay leaf
- 2 sprigs thyme
- 3 medium beets, whole, juiced (should yield about 1 cup of juice)
- In a saucepan over medium heat, sauté ginger, scallions, beet, cabbage and garlic until tender, about 5 minutes.
- Deglaze the pan with red wine vinegar and white soy.
- Add bay leaf, lemongrass, thyme, white peppercorn, and fennel seed to the saucepan.
- Add dashi to the saucepan and bring to a simmer. Cover, and gently simmer for 30 minutes.
- Strain through a fine china cap into a saucepan.
- Add beet juice and simmer for 10 minutes.
- 2 quarts water
- 4″ piece kombu
- ½ cup bonito flakes
- Place kombu in 1 quart cold water for thirty minutes to rinse, then strain.
- Place kombu in a small saucepan and cover with 1 quart cold water.
- Over medium-low heat, bring to a simmer for 10 minutes. Turn off heat and let kombu steep for 30 minutes.
- Turn heat back on and bring to almost a simmer. Add bonito flakes. Don’t stir. Let sit for 10 minutes, then strain, reserving the broth.