Halibut with Oyster Mushrooms and Leeks

• 285 g (10 oz) halibut (black pomfret) fillet, no more than 3.75 cm (1½

Soak the halibut fillet in the brine for 2 hours.

Make the dashi egg wash by combining all ingredients in a small bowl and whisking to combine. Set aside.

Preheat the oven to 60°C (140°F). Pat dry the halibut fillet and gently wrap it in the rehydrated kombu. Place on a