Tortilla crisps with edamame puree and sashimi
( SERVES 4 )
Photo by Tamara West
The edamame puree and sesame aioli can both be made the day before and kept refrigerated until ready to use. You can buy sashimi-grade fish, already thinly sliced.
|1||Shallot, finely chopped|
|1 tsp||Dijon mustard|
|2 Tbsp||Olive oil|
|1 Tbsp||Light soy sauce|
|1 Tbsp||Sesame oil|
- Heat the oven to 200C.
- Place all the edamame puree ingredients in a food processor and process until you have a rough paste, adding extra oil if necessary. Season with salt and freshly ground black pepper. Place in a bowl, cover and refrigerate.
- Place the shallot, mustard, olive oil, soy sauce, sesame oil, dashi and sugar in a small food processor (or use a stick blender), and process until combined. Add the mayonnaise and process until well incorporated. Season with salt and freshly ground black pepper. Place in a bowl, cover and refrigerate.
- Cut the tortillas into wedges, brush both sides with olive oil, placing on a baking tray as you go. Place in oven and bake until crisp. Alternatively, brush whole tortillas with oil and bake, then break into irregular pieces.
- Carefully spread each tortilla crisp with edamame puree, top with some microgreens, 1-2 pieces of sashimi and a drizzle of sesame aioli.