Chef Greg Biggers's recipe Chef Greg Biggers's recipe

Chef Greg Biggers's recipe - Yellowfin tuna sashimi with coconut sauce and truffle pearls

For the sashimi:
  • Coconut soy sauce
  • Truffle caviar
  • Smoked fish roe
  • Salmon roe
  • Pickled honshemeji mushrooms
  • Lomo
  • Yuzu koshu paste
  • Edible flowers
  • Beetroot
For the coconut sauce:
  • White soy sauce (1/2 a cup)
  • Coconut milk (1/2 a cup)
  • Rice vinegar (1/4 of cup)
  • Grape seed oil (2 cups)
  • Salt and white pepper
For the truffle caviar:
  • Black truffle juice (200 gr)
  • Sodium alginate (1 gr)
  • Caster sugar (1 gr)
  • Salt and pepper
  • water (25 cl)
  • Calcium chloride (10 gr)
For the beetroot puree:
  • One beetroot
  • Washed
  • Salt
  • Rosemary
  • Thyme
  • Garlic
  • Fig molasses (1/4 cup)
  • Crème fraîche (1/2 cup)
Combine all the ingredients except the oil. Then add the oil in a stream and season.

Mix the sugar with the sodium alginate and whisk in the truffle juice using a hand mixer.  Prepare a calcium bath by combining the calcium chloride with the water. Inject the truffle juice mixture into the calcium bath with a syringe.  Wait two minutes, then pour the calcium bath and caviar through a very fine mesh strainer and rinse the caviar in cold water.

Dip one 5 x 2.5 inch tuna sashimi in the white soy sauce and spread the coconut sauce on it. Arrange the rest of the ingredients on top of the coconut sauce.  Place a small spoonful of yuzu koshu paste on the plate and cover it with the honshemeji mushrooms rolled in lomo.
Cut the beetroot in half and place in an aluminum foil parcel. Add all the other ingredients, except the crème fraiche and the fig molasses, to the parcel. Bake the parcel in the oven at 180°C for an hour or until tender. Remove from oven, peel the beetroot and cut into small pieces. Blend all the ingredients in a food processor, adding a little hot water to obtain a smooth puree. Add the crème fraîche, fig molasses, salt and pepper.

Our associated restaurants

Our related articles