Spanish Mackerel and Shrimp with Perilla Leaf Puree

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Wash the perilla leaves clean, halve the bok choy, remove the heads and shells from the shrimp, and season the mackerel.
2. Put the perilla leaves, heavy cream, and olive oil (3 ml) in a pot; when it comes to a boil, blend it until smooth in a blender and strain through a sieve to make the puree.
3. Mash the boiled potato, mix in the melted unsalted butter, sugar (3 g), and ground black pepper (3 g), pass it through a sieve once, and mix in the milk to make mashed potatoes.
4. Coat the prepared shrimp in batter and fry in cooking oil (180 ml) heated to 180°C for 3 minutes, then drain; stir-fry the prepared bok choy in a dry pan and use a torch to give it a smoky flavor.
5. Heat a pan over medium heat, add cooking oil (5 ml), and cook the seasoned mackerel for 5 minutes, until golden on both sides, then remove.
6. Layer onto a plate in this order: perilla leaf puree, grilled mackerel, mashed potatoes, bok choy, fried shrimp, and flower petals.