Mustard Root and Sake Roe

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 kohl rabi 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.