Easily one of the most popular dishes in the history of Lotus. The sweet wasabi is really what makes this dish. During the height of the elBulli hype, a chef I worked with at Moog had just returned from working there and came up with this emulsion to serve with fish. The heat and sweetness work well with any raw seafood, particularly scallops, scampi or kingfish.
Peel the kohlrabi. This recipe uses the white turnip-like flesh of the vegetable. Cut the flesh into long matchsticks about
This emulsion is similar to a mayonnaise. Put the wasabi, egg yolk, lime juice, honey and salt into the bowl of a food processor. Turn the machine onto a low setting and slowly, very slowly, pour
Add all ingredients in a bowl with
When you are ready to serve the sashimi, use a sharp knife to cut each piece of tuna into
In another bowl, add the spring onions, pickled kohlrabi (drained), salted cucumber and wakame. Gently mix the lot with your hands and divide among five bowls.
Arrange the marinated tuna pieces on top of the salad and spoon some of the marinade dressing over the fish. Garnish with baby coriander and shiso leaves and sprinkle with a few salt flakes. Finally, spoon some of the sweet wasabi emulsion on the side of the plate for dipping.
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