Hamachi with Wasabi-Pea Puree

Chef Giuseppe Tentori
Chef Giuseppe Tentori, BOKA, Chicago

Yield: 6 servings.

  • 12 oz. hamachi, sliced
  • Wasabi Pea Puree:
  • 1 oz. wasabi paste
  • 1 oz. extra virgin olive oil
  • 8 oz. English peas
  • 1 oz. bottled water

Register to view the full article

Please register to access this content.

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish