St. Pierre, fennel, mushrooms and saffron broth
Chef Alexis Coÿne adapts his recipe according to the catch of the moment and the mushrooms in season. For the autumn-winter period, Saint Pierre and oyster mushrooms are a good choice.
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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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