Halibut Crudo

• 4 sheets dashi kombu, such as Shirakiku
• 3 fresh shiso leaves
• 1/2 fresh mango
• 3 ounces halibut
• Sea salt
• 1 sheet dashi kombu, such as Shirakiku, softened with a damp cloth
• 5 teaspoons ponzu sauce
• White truffle oil, for serving
• Wasabi tobiko, for serving
• Black caviar, for serving

1. For the mango salsa: Slice the dashi kombu and shiso leaves as thinly as possible.
2. Dice the mango into small cubes.
3. Toss the dashi kombu, shiso leaves and mango together on a cutting board and chop as finely as possible to combine.
4. Set aside.
5. For the halibut crudo: Sprinkle the halibut with sea salt, wrap in the dashi kombu and refrigerate for 30 minutes to marinate.
6. Slice the halibut into 5 thin pieces the size of sushi nigiri (about 2 inches long and less than 1/2 inch thick).
7. Place 5 dots of ponzu sauce (about 1 teaspoon each) on a plate.
8. Roll the halibut slices and stand them on their side on the dots of ponzu.
9. Add 2 drops of the white truffle oil and about 1/2 teaspoon mango salsa to each piece of halibut.
10. Then add a small dollop (1/2 teaspoon or less) of the wasabi tobiko and an even smaller dollop of the black caviar to each piece of halibut.
11. Serve.

dashi kombu, fresh shiso leaves, mango, salt, dashi kombu, ponzu sauce, truffle oil, wasabi, black caviar

Taken from www.foodnetwork.com/recipes/halibut-crudo.html (may not work)