Shrimp taco

Jerusalem Artichoke Purée

Boil the Jerusalem artichokes until soft. Blend to a smooth purée. Add the soil and season with salt. Pass through a strainer. Keep in small saucepan until serving.

Pickled Mustard Seeds

Add everything in a saucepan. Soak until the seeds begin to stick a little and almost all of the liquid is gone.

Lemon Creme Fraiche

Add everything in a bowl and mix. Season with salt. Pour into a piping bag.

Roasted Hazelnuts

Add everything to a dry frying pan on medium heat. Roll the nuts around until the skin begins to blacken slightly. Place the nuts in a bowl with lid and shake around to detach the skin. Pick out the shelled nuts and continue roasting until they reach a fine golden-brown colour. Coarsely chop the nuts.

Fried Green Cabbage

Cut the stem off the cabbage and cut the tops into thick pieces. Pour the oil in a saucepan until the height of the oil is about 3-5 cm. Heat the oil to 150-160°C. Place small amounts of the cabbage in the oil at a time until it stops sizzling and bubbling. Then pull out the cabbage and place it on some paper towels to drain the excess oil. Salt lightly.

Romaine Lettuce – Shell

Pull down the leaves by hand, trying to keep the shape and get whole leaves. Cut off a little of the root at the bottom. Keep cold until serving.

Shrimp

Blend the fish spice in a coffee grinder or mixer until is forms a fine powder. Melt the butter in a frying pan at high heat. Fry the shrimp quickly in batches and add the spice. Toss the shrimp in the spice a few times so they are all seasoned.

Serving

Pipe the Jerusalem artichoke purée into the bottom of the romaine lettuce shell. Then add the fried shrimp. Top with a few dollops of mustard seeds and sprinkle with hazelnuts. Add the lemon yoghurt along the entire taco. Finish with the deep-fried green cabbage.