Gummy Shark Tortilla

Recipe courtesy of Scott Heffernan

INGREDIENTS

80g gummy shark per person
4 x Store bought Masa tortillas (or you can make your own)
Cultured cream or store bought crème fraiche

Green Tomato & Jalapeno Salsa
1 x fine diced green tomato (seeds removed)
20g fine diced white onion
40g diced ripe red tomato
10g chopped fresh coriander
2g jalapeno chilli finely chopped
20ml olive oil
10ml red wine vinegar
5g salt
8g sugar

Fennel, cherry tomato, herb salad
50g shaved fennel
50g rough cut cherry tomatoes
10g finely sliced red onion
5g picked dill
30g rocket
10ml red wine vinegar
10ml olive oil
5g salt
4g sugar
3g sliced red chilli

Ash Salsa
40g red chillies whole, de-stemmed and charred on the coals until blistered
4g fresh garlic
20ml red wine vinegar
5g coriander stalks
25ml olive oil
2g salt
4g sugar

METHOD

Gummy shark & tortilla
Grill shark for approximately 4 minutes one side, 2-3 minutes on second side – until just cooked through.
Grill tortillas until just coloured (approximately 1-2 minutes each side). 

Jalapeno salsa
Combine ingredients, and use salt and sugar to adjust seasoning as needed. 

Ash Salsa
Blitz all in food processor until a fine paste.

PLATING 

Place gummy shark on warmed tortilla, top with fennel salad and finish with jalapeno salsa.
Place cultured cream or crème fraiche, topped with ash salsa, on side of tortilla. Folded tortilla in half and enjoy.