Smoked cod tacos, Nikkei guacamole & teriyaki shiso glaze

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.