Wasabi Gremolata

While gremolata is traditionally used to balance the richness of braised meats like osso bucco (traditional germolata recipe), this version has lighter, more complex flavors that are better suited to rare steaks, kurobuta pork, or seafood (particularly halibut or tuna).  Here it’s depicted on a grass fed steak.

Ingredients: (per 3oz of protein)
1 tsp Fresh Wasabi Rhizome
1 tsp lemon zest
1 tsp fresh flat leaf parsley
½ tsp fish sauce (nam pla)
1 tsp peanut oil

1.  Finely grate the wasabi and let it rest for ten minutes, covered (how to use fresh wasabi).

2.  Finely chop the lemon zest and parsley.

3.  Toss all ingredients.  Serve immediately.

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