Today we joined a new ingredient to our kitchen–mustard root–with a seasonal staple–sake-cured king salmon roe. The mustard root is similar to kohlrabi in appearance, though its flavor is that of mustard greens. We made a puree of the mustard root and enriched it with coconut milk. The creamy spice of the puree called for a fruity counterpart. The sake-cured roe, with its aroma and salinity, balanced the mustard root puree and acted as a seasoning for our poached steelhead trout. Young epazote added a tar-like element that, in conjunction with the other ingredients, acted to enhance a sense of umami.
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