Smoked cod tacos, Nikkei guacamole & teriyaki shiso glaze

At the Vesper restaurant, no more cutlery and finger food with smoked cod tacos, followed by nikkei guacamole and teriyaki shiso lacquering by Lucas Felzine.

Serves 4

Preparation time: 50 min

Cooking time: 1 h 45

8 corn tortillas or tacos

The fish

300 g cod fillets
20 g coarse grey salt
1 lime zest (keep a little for finishing)
20 g sawdust for smoking

Guacamole

3 ripe avocados
20 g honey
1 tsp green tabasco or tabasco habañero
15 g white miso
2 tsp. lime juice
½ red onion
¼ bunch fresh coriander

Green shiso teriyaki sauce

150 g teriyaki sauce
3 large green shiso leaves (or ¼ bunch mint and ¼ bunch tarragon)

Quinoa soufflé

10 cl frying oil
50 g quinoa

Topping

½ red onion, finely chopped
3 large green shiso leaves (or ¼ bunch mint and ¼ bunch tarragon)
½ bunch coriander

1 - Quinoa soufflé : cook the quinoa in a large volume of boiling salted water. Drain and bake in a 70°C oven for 1 h to remove moisture. Fry the quinoa in oil in a frying pan. Once nicely colored, drain on paper towels. Season with salt.

2 - Fish: mix coarse salt and lemon zest and spread over the cod fillet. Leave to marinate for 15 min, then rinse the fillet in fresh water. Pat dry.

3 - Smoke the fish : place the cod fillets on the cold oven rack at the top of the oven. Heat a fairly low saucepan over high heat without putting anything in it. Once hot, place the sawdust in the pan, light with a blowtorch and place in the oven. Leave the cod to smoke for a maximum of 10 min, then chill for 10 min. Cut into cubes (slightly larger than for tartare). Set aside in a cool place.

4 - Guacamole: finely dice the onion and chop the coriander. Remove the flesh from the avocados and place in a bowl. Add all the ingredients and mash with a fork. Adjust seasoning with lemon. Set aside.

5 - Mix the teriyaki sauce with the shiso. Set aside.

6 - Dressing and finishing: heat the tacos in a hot pan for a few seconds. Place the guacamole on top. Mix the cod with the teriyaki sauce and add a squeeze of lime. Place on the guacamole, sprinkle with herbs and onion. Add puffed quinoa grains.

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