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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