Snake River Farms Wagyu, Fermented Turnips, Truffled California Walnuts, and Wasabi

METHOD:

For the Fermented Turnip:
In a nonreactive container, combine all ingredients. Ferment at room temperature 48 hours. Cut into quarters.

For the Walnut Gel:
Heat the water bath of an immersion circulator to 85ºC. In a vacuum bag, combine walnuts and water, seal the bag, and cook sous vide 1 hour. Strain the walnuts, reserving and scaling resulting liquid. By weight, measure 25 percent walnut oil to walnut liquid and reserve separately. Scale the total weight of all the liquids, including honey, and measure 1.1 percent agar agar and 0.2 percent xanthan gum. In a saucepan, combine walnut liquid and agar agar and bring to a simmer, stirring constantly for 3 minutes. Pour liquid into a blender and with the motor running on high, pour in walnut oil, honey, salt, and xanthan gum. Pour mixture into a flat container and cool. When set, place gel into a blender and shear into a smoothe gel. Transfer to a squeeze bottle.

For the Truffled California Walnuts:
In a bowl, mix together walnuts, truffle, and salt.

To Assemble and Serve:
Heat oven to 400ºF and prepare and heat a plancha. Season wagyu with salt and pepper and sear quickly, turning 3 to 4 times until a crust forms. Rest meat briefly and finish cooking in oven for 2 minutes. Remove from oven and rest 10 minutes. Heat beef fat and sear Fermented Turnips on all sides. Squeeze 3 dots of Walnut Gel onto a plate and sprinkle 1 tablespoon Truffled California Walnuts on top. Slice wagyu against the grain, brush with beef fat, and warm briefly in the oven. Remove from oven and brush again with fat and rendered jus. Place Fermented Turnips and beef on plate. Garnish with wasabi, truffle, and greens.