Sunday, April 6, 2008

Smoked Salmon with Faux Caviar & White Chocolate Wasabi Sauce

Winning Dish !

Andrew's recipe:
Tapioca:1 box tapioca pearls3 quarts water2 cups mushroom soy1 cup white soy1/4 cup balsamic vinegar1/2 cup olive oil
Dale and Richard's recipe:
Salmon:8 pieces sushi style salmon, cut into 1-oz pieces2T cayenne pepper2T black sesame seedsSalt to taste3 oz rice flour2 oz lime juice2 oz ginger juiceMaldon sea salt to taste
Richard's recipe:
Sauce:1/2 lb white chocolate1 pint heavy cream1 celery root2T wasabi paste

Andrew recipe:

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.
Dale and Richard's recipe:
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.
Richard's recipe:
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. ( top chef bravo )

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