When you’re almost ready to serve the dish, slice the fish into either 16 or 24 even-sized pieces and place on a tray covered with a not-too-damp cloth while you make the beurre blanc.
In a small pan, bring the cream and yuzu zest to a boil, simmer for 10 seconds making sure it doesn’t boil dry, then turn the heat down low. Whisk in the butter, a few pieces at a time, making sure they’ve almost completely emulsified before adding the next. Once you’ve added half the butter, whisk in the remaining yuzu or lime juice and the wasabi paste, then continue whisking in the remaining butter little by little. Taste for seasoning, adding a little more juice, salt or wasabi as needed. Keep the pan a little warm, but the sauce may split if heated too much.
It’s important that the plates are warm, or else this buttery sauce can go a little firm. Spoon some sauce onto your plates, then lay 2-3 slices of fish on top. Spoon on some of the tapioca and then garnish with the cress or sprouts. Eat immediately.
© 2010 Peter Gordon. All rights reserved.