Shiso taco

Are you a fan of Japanese, plant-based cuisine? Lucie Berthier Gembara, chef at Sépia, shows you her "shiso taco", a fresh, green plate ready in less than an hour!

Serves 6

Preparation time: 45 min

Cooking time: 5 min

Kombu sauce

200 g kombu
50 cl olive oil

Ras el-hanout oil

25 g ras el-hanout
2 l grapeseed oil

Teriyaki jelly

Teriyaki sauce
Agar-agar

Eel pomade

1 smoked eel
100 g crème fraîche
1 bunch chives
1 bunch coriander
salt and pepper
5 g mustard seed pickles

Dressing

Shiso leaves

1 - For the kombu sauce: wash the kombu and blend in a blender with 8 cl of water and the olive oil. Set aside.

2 - For the ras el-hanout oil: heat the oil to 60°C and add the ras el-hanout. Blend and strain through a fine sieve. Reserve the oil in a pipette for garnishing.

3 - For the teriyaki jelly: bring the teriyaki sauce to the boil, stir in the agar-agar and boil for 1 min. Strain the mixture and pour onto a baking sheet to a maximum thickness of 4 mm. Cut out 4 cm circles with a cookie cutter. Set aside.

4 - For the eel pommade: in a blender, blend the eel fillet, crème fraîche, salt and pepper, and coriander. Add the chopped chives and mustard seed pickles. Set aside in a pastry bag.

5 - Presentation: place a circle of teriyaki jelly in the hollow of a shiso leaf, and pocket the eel pomade in a row. Add 3 pieces of fillet and close the sheet like a Mexican taco. Place 3 tacos in the center of the plate and arrange the oil and kombu sauce harmoniously.

These recipes might interest you

Intermediate

Citrus oyster tartar with smoked potato cream

This recipe from chef Clément Guyon, a native of Laval, combines oysters with citrus fruits to give this shellfish a new way of eating.

Read

Intermediate

Scallops, beard broth with seaweed and iodized condiment

Based in Saint-Malo, it's only natural that chef Quentin Durand offers a Breton-influenced cuisine. Passionate about scallops, he shares a recipe he created on his arrival at Maison Vermer, which has been a resounding success.

More information

Chef Quentin DURAND

Restaurant Maison Vermer
35400 SAINT-MALO

Intermediate

Jean Sulpice's celery risotto

Read

Easy

Veal and oyster tartare

This land-sea recipe combining veal and oysters with an iodized mayonnaise is the brainchild of chef Alexandre Bressoles.

Read

Pressed pig cheek and duck foie gras

Chefs Thomas Poirier and Julien Bedu, two wine lovers, serve traditional regional cuisine in their Auxerre restaurant, such as this pressé of pig cheek and duck foie gras.

Read

Easy

Oysters with cucumber, Granny Smith apple and radish condiment

In his restaurant in Brest, chef Alan Lescop serves local cuisine, like this recipe for Prat Ar Coum oysters, which is easy to make because the product is not denatured.

Read