Muge pickles
Chef Yoan Boucrelle shares his recipe for making pickled fish easily at home.
© Paul Stefanaggi
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.
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