It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Smoked Salmon With Faux Caviar And White Chocolate Wasabi Sauce
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- #115471
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
Tapioca
1 package tapioca pearls
3 quarts water
2 cups mushroom soy
1 cup white soy
1/4 cup balsamic vinegar
1/2 cup olive oil
Salmon
8 pieces sushi style salmon, cut into 1 ounce pieces
2 tablespoons cayenne pepper
2 tablespoons black sesame seeds
salt to taste
3 ounces rice flour
2 ounces lime juice
2 ounces ginger juice
sea salt to taste
Sauce
1/2 pound white chocolate
1 pint heavy cream
1 celery root
2 tablespoons wasabi paste
directions
For Tapioca: Bring water to a boil. Add tapioca and cook for 17-20 minutes, stirring every 5 minutes to avoid clumping.
Once tapioca is three-fourths cooked (centers are still white), drain in chinoise and wash with cold water for 5 minutes.
Once starch is washed out, combine all ingredients with exception of olive oil and submerge tapioca. Afterwards, float tapioca with olive oil and allow to sit for at least 1 hour.
For Salmon: Season salmon lightly with cayenne, black sesame seeds and salt. Dust skins with rice flour.
In a hot pan, add oil to cover, then pour out excess. Sear salmon skin side down, take out of pan then brush with lime and ginger juices. Season with sea salt. Lightly smoke salmon.
For Sauce: Heat white chocolate and all but a few tablespoons heavy cream to make white chocolate ganache.
Cook celery root in remaining heavy cream and puree. Season. Mix wasabi, celery puree and white chocolate for sauce.
Recipe Source: Bravo
added by
lynnemarie
nutrition data
Nutritional data has not been calculated yet.
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