Halibut Crudo

Directions

1. 1
   For the mango salsa: Slice the dashi kombu and shiso leaves as thinly as possible.
2. 2
   Dice the mango into small cubes.
3. 3
   Toss the dashi kombu, shiso leaves and mango together on a cutting board and chop as finely as possible to combine.
4. 4
   Set aside.
5. 5
   For the halibut crudo: Sprinkle the halibut with sea salt, wrap in the dashi kombu and refrigerate for 30 minutes to marinate.
6. 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. 7
   Place 5 dots of ponzu sauce (about 1 teaspoon each) on a plate.
8. 8
   Roll the halibut slices and stand them on their side on the dots of ponzu.
9. 9
   Add 2 drops of the white truffle oil and about 1/2 teaspoon mango salsa to each piece of halibut.
10. 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. 11
    Serve.