 Tetsuya Wakuda Recipe
Grilled Fillet of Veal with Wasabi and Sea Urchin Butter
I prefer using slightly darker veal for this dish, one that has been on grass for 4–6 weeks. To me it is tender and tastes better. We get our veal from Casino in New South Wales.
Serves 4
4 x 80–100 g (3 1/2 oz) veal medallions
2 teaspoons olive oil
4–5 tablespoons wakame
4–5 tablespoons hijiki
4–5 tablespoons finely shaved cucumber
2 tablespoons pickled ginger
Wasabi and Sea Urchin Butter
5 tablespoons wasabi powder
250 g (8 oz) unsalted butter
60 g (2 oz) sea urchin roe
2 tablespoons finely chopped chives
2 teaspoons finely chopped tarragon
1/2 teaspoon finely chopped thyme
2 tablespoons light soy sauce
2 teaspoons lemon juice
1 pinch cayenne pepper
Method
To make the wasabi and sea urchin butter, in a food processor fitted with a paddle, combine all the ingredients and beat. Be careful to not over whip, just enough to mix the ingredients well. Keep the mixture as white as possible. Spread the butter on the bottom third of a piece of greaseproof paper or foil and roll up. Freeze until required.
Pan-fry the veal in the olive oil until lightly brown (medium-rare).
Remove the butter from the freezer and cut into 8 x 5 mm (1/4 in) slices. Place the butter on the veal medallions and cook under a very hot grill until the top is golden brown.
To serve, place the veal on serving plates and garnish with the wakame and hijiki. Place a mound of cucumber and ginger on the side.
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