Taco with dried fish, hearts of lettuce, and pickled red onion

Method

Dried Fish

• Cut the rehydrated dried fish into thin slices. Place on a tray and season with salt, lemon zest, and a few drops of good olive oil.
• Bake the fish in a preheated oven at 175°C for about 5 minutes.

Pickled red onion

• Start by peeling the onion and cutting it in half.
• Simmer the onion in a saucepan at low heat with the juice of one lime, one lemon, and sugar.
• Let cool before separating the onion into strips. (Can be prepared the day before)

Cucumber

• Peel the cucumber.
• Marinate the cucumber strips with a few drops of olive oil and crushed Maldon salt just before serving.

Roasted garlic mayonnaise

• Begin by roasting garlic cloves in the oven at 175°C until golden brown.
• Peel the onion. Finely chop or press and mix into the mayonnaise.
• Season with salt and a squeeze of lemon juice.

Heart of lettuce and plating

• Slice the heart of lettuce crosswise and loosen the leaves.
• Rinse thoroughly in cold water.
• Pat dry with paper towels before plating.
• Start by laying cucumber strips on the lettuce.
• Add pickled red onion wedges before arranging the dried fish.
• Finally, top with the roasted garlic mayonnaise, sprinkle with toasted sesame seeds, and add lime wedges.