Sashimi with soy tapioca & wasabi yuzu beurre blanc


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Appears in

Fusion: A Culinary Journey


By Peter Gordon

Published 2010

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This dish is an extreme deliberate example of Fusion cuisine. A classic Japanese ‘dish’ of raw fish is paired with a classic French sauce - beurre blanc - but one that has in turn been flavoured with wasabi and yuzu juice - two classic Japanese ingredients. To top it off, I’ve added one of my personal ‘classic’ garnishes - soy tapioca. This tapioca gives a wonderful flavour, but it’s also a visual play on salmon eggs or caviar. All up this dish is a perfect tapa - colours that are go