Edgar’s Fish Taco

Ingredients

Yield:

8 tacos

• Tempura batter

  • 300gr flour
  • 500 ml soda water (Canada dry)
  • 1 tsp salt
  • 1 tsp baking powder

• Guacamole

  • 2 ripe avocados
  • Juice from 1 lime
  • Cilantro
  • 5 diced cherry tomatoes
  • Salt/pepper

• Celery root salsa

  • 2 small celery roots
  • 1 red onion in julienne
  • 3 radished sliced thin
  • Juice from 2 limes
  • Salt/black pepper
  • 2 bay leaves

• Chipotle mayo

  • 1 L mayo
  • 35 gr chipotle paste
  • Juice from 2 limes

• Other ingredients

  • 8pc 6” tortilla
  • 100 ml ponzu (for the salmon)
  • 8 salmon stick of 80gr each
  • Chopped fresh cilantro
  • 50 gr of baby arugula

Preparation

Difficulty:

Medium

Time:

1 HourPreparation time

Total Time:

1.5 HoursTotal time

1. 1. Marinate the salmon with the ponzu for 30 min and let it rest in the fridge
   2. Make a tempura batter (mix all ingredients together until smooth) until a consistency and texture of pancake mix
   3. Make guacamole , peel avocado and cut in small pieces , add the chopped cilantro, lime juice and chopped cherry tomatoes, season to taste
   4. Make celery root salsa. Peel the celery roots and cut with a mandolin in thin julienne, cut the onions and the radish the same way and add the 2 bay leaves, add lime juice and let it marinated in the fridge
   5. To make your chipotle mayo , simply mix all ingredients together

2. Building your tacos

   1. Coat the strips of salmon with a little flour and place them in the tempura batter 1 at the time and fry them right away in the fryer at 180 C
   2. Do not let them fall in - hold it with your finger at the top of the fryer so ¾ off the salmon is in the fryer - once it starts floating them you can let go
   3. Repeat for the 8 salmon strips (once cooked you can keep them in a low oven at 70 C just enough to keep them warm until all cooked)
   4. Toast your tortilla on a flat top or on the BBQ
   5. Now you can start building

3. Building

   1. Take a warm tortilla
   2. Place it in to your hand and fold it slightly
   3. Add some chipotle mayo
   4. Add Arugula
   5. Add the deep fried salmon tempura
   6. Add the celery salsa
   7. Finish with some chipotle mayo , fresh cilantro and a touch of lime juice