Nori Crisp with Sesame Hake
Makes 10 tapas portions
- 500g hake, cut into 1.5cm x 1.5cm blocks
- 50ml cake flour
- 6 sheets seaweed nori
- 150ml white sesame seeds, lightly roasted
- 150ml black sesame seeds, lightly roasted
- sunflower oil for frying
- 400g onions, finely chopped
- 120g butter
- 60ml freshly squeezed lemon juice
- 180ml soy sauce
- 30ml sesame oil
- To make the nori, make a paste with the flour and water. Brush the rough side of 3 nori sheets with this paste. Mix the white and black seeds together. Coat the 3 nori sheets with the sesame seeds, then brush the remaining 3 nori sheets with the paste and place them on top of the sesame coated sheets, as when making a sandwich. Cut them into squares and deep-fry in oil until crispy.
- To make the dressing, sauté the onions in the butter, allow to cook but not to brown. Add the remaining ingredients (except for the fish), allow to simmer for a few minutes. Let the mixture cool down slightly, then blend for 10 seconds.
- Marinate the fish in the onion-sesame dressing for about 30 minutes. Arrange the cured fish beautifully on the nori crisp.
- Garnish with avocado purée, tomato with seeds removed and cut into small blocks, sliced red onion and trout caviar.
- Drizzle olive oil over and season with freshly ground black pepper. Decorate with nasturtium leaves. Eat with your hands.
Wine suggestion: Jordan Riesling