Smoked Salmon With Faux Caviar And White Chocolate Wasabi Sauce Recipe

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

nutrition data

Nutritional data has not been calculated yet.

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