Inspired by a trip to Japan in 2006.
The yuzu, a cross between a wild mandarin orange and a lemon, is folded into lightly salted butter. Elegant and fresh, it provides a marvelous bittersweet coating for a baked cod fillet en papillote. On a slice of bread, it can’t be beat with a lovely strawberry jam.
The Yuzu originally came from East Asia, a hybrid of a wild mandarin orange and a lemon. It looks like a small grapefruit and grows in the wild in Central China and Tibet from where it was introduced later to Korea and Japan. Its taste resembles a grapefruit with hints of mandarin orange.
Rarely eaten as a fruit, its zest is used in Japanese cuisine to garnish certain dishes, and its juice as a seasoning just like lemon juice.
I wanted to blend it with a slightly salted butter. The result of this harmony is truly remarkable. This butter is a fixator of flavors which really brings out the delicious taste of the Yuzu and is perfect for a cuisine full of sunshine providing verticality, elegance and freshness to the dish it accompanies.