Ingredients
- 1 box tapioca pearls
- 3 quart water
- 2 cup mushroom soy
- 1 cup white soy
- 1/4 cup balsamic vinegar
- 1/2 cup olive oil
- 1 box tapioca pearls
- 3 quart water
- 2 cup mushroom soy
- 1 cup white soy
- 1/4 cup balsamic vinegar
- 1/2 cup olive oil
- 8 pieces sushi style salmon, cut into 1-oz pieces
- 2 tablespoon cayenne pepper
- 2 tablespoon black sesame seeds
- 3 ounce rice flour
- 2 ounce lime juice
- 2 ounce ginger juice
- 1 box tapioca pearls
- 3 quart water
- 2 cup mushroom soy
- 1 cup white soy
- 1/4 cup balsamic vinegar
- 1/2 cup olive oil
- 8 pieces sushi style salmon, cut into 1-oz pieces
- 2 tablespoon cayenne pepper
- 2 tablespoon black sesame seeds
- 3 ounce rice flour
- 2 ounce lime juice
- 2 ounce ginger juice
- 1/2 pound white chocolate
- 1 pint heavy cream
- 1 pint celery root
- 2 tablespoon wasabi paste
Preparation
Baking Directions:
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.
Afterward, float tapioca with olive oil and allow to sit for at least 1 hour.
Salmon:Season salmon lightly with cayenne, black sesame seeds and salt.
Dust skins with rice flour.
In 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 Maldon sea salt.
Lightly smoke salmon.
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.
