Tortilla crisps with edamame puree and sashimi
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.