Ingredients
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Squid
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1 squidnormal size, for approx 4 people starter
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Piccalilly Mayonnaise
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80 grams mayonnaise
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100 grams cream 40%
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50 grams piccalilly
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Black Tapioca Pearls
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50 grams tapioca
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1 small bag of ink squid
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1 tablespoon soy sauce
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1 tablespoon MirinJapanese rice wine
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1 tablespoon Olive Oil
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small amount of lemon zest
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Avocado Cream
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2 creamy Hass avocado
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1 tablespoon coriander
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1 teaspoon lime juice
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1 teaspoon lime zest
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Citrus Condiment
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145 grams Lemon Juice
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60 grams cane sugar
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36 grams Olive Oil
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10 grams white soy sauce
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fleur de sel
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Candied Red Bell Peppers
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1 red bell pepper
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Olive Oil
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Marinated Shii-Meji
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2 tablespoons sushi vinegar
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120 grams shii-mejiwhite beech mushroom
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Red Bell Pepper Sorbet
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450 grams red bell pepper coulis
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92 grams sun dried tomatoes
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38 grams lime juice
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2 tarragon leaves
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13 grams tarragon vinegar
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4 basil leaves
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37 grams arbequina olive oil
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75 grams Water
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150 grams White Wine
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20 grams soy sauce
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230 grams peeled tomatoes
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8 grams red bell pepper
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20 strokes of black pepper
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11 Xérès Capirete
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107 grams palatinose
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5 grams stabilizer
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8 drops tabasco
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Squid Dressing
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2 tablespoons Olive Oil
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1 tablespoon ponzu
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1 tablespoon basil oil
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2 tablespoons delicately chopped, roasted pine nuts
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small amount of delicately chopped candied bell pepper
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small amount of delicately chopped basil
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Ink Tuile
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25 grams pine nuts
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12 grams Lemon Zest
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300 grams panko
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70 grams miso
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9 grams bonito flakes
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30 grams black olives
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35 grams sushi vinegar
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4 small bags ink squid
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50 grams soy sauce
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16 grams trisol
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60 grams malto
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550 millilitres Water
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Pickled Shallots
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1 recipe sweet and sour mixture
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1 shallot
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Sweet and Sour Mixture
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25 grams Sugar
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35 grams tarragon vinegar
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250 millilitres Water
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1 gram coriander seeds
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1 gram white pepper
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0.5 gram Thyme
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1.5 grams Tarragon
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Mustard Seed
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55 grams mustard seeds
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Chicken Stock
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15 grams sushi vinegar
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15 grams Mirin
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For Decoration
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piccalilly of Tierenteyn
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violets
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atsinacress (liquorice)
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delicately grated mojamadried and salted tuna fish
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salmon eggs
Directions
Squid
- Use a cleaned squid for the strips.
- Cook the squid and olive oil sous-vide for half an hour at 50 °C. Let it cool down.
- Slice the squid in long, thin strips and sprinkle with olive oil, season with pepper and salt.
- Fry the strips very shortly in a dry, non-stick pan and cool down in the refrigerator.
Piccalilly Mayonnaise
- Mix both ingredients and add the whipped cream.
- Season with pepper and salt.
Black Tapioca Pearls
- Cook the tapioca three times and use fresh water each time. Rinse thoroughly.
- Marinate with a bag of squid ink, soy sauce, mirin, olive oil and a small amount of lime zest.
Avocado Cream
- Blend all the ingredients and pass through a sieve.
Citrus Condiment
- Cook the lemon juice with the cane sugar until you get a syrupy mass.
- Add the white soy sauce and the olive oil.
- Season with fleur de sel.
Candied Red Bell Pepper
- Preheat the oven to 190 °C.
- Put the red bell pepper together with some olive oil in a baking dish.
- Roast the red bell pepper for 20 minutes in the oven until it’s almost black.
- Let it cool down for a while, peel the red bell pepper and pour the juice from the baking dish through a sieve.
- Mix the juice with some teaspoons of good quality olive oil and put the red bell pepper, sliced in strips, back in it.
- Season with pepper and salt and heat it until it reaches its boiling point.
- Let it cool down immediately.
Marinated Shii-Meji
- Cut off the caps of the white beech mushrooms.
- Bring the vinegar to the boil and pour it over the mushrooms.
- Let it marinate for a minimum of 10 minutes.
Red Bell Pepper Sorbet
- Blend all the ingredients in the thermomix.
- Let it rest for a while.
- Sieve and churn until you have sorbet.
Squid Dressing
- Mix the olive oil, ponzu, basil oil, roasted & chopped pine nuts, candied red bell pepper and the delicately sliced basil.
Ink Tuile
- Mix the panko with all the liquids and soak for just under an hour until everything is black.
- Put the mass in the thermomix with all the other ingredients except for the malto.
- Blend very well and pass through a sieve.
- Add the malto to the mixture.
- Spread it out on a silpat and dry in a food dryer on 60 °C until it’s crispy.
Pickled Shallots
- Slice the shallots into a desired shape.
- Add the cold sweet and sour mixture and create a vacuum for three consecutive times in a vacuum packaging machine to “cook” the shallots.
Sweet and Sour Mixture
- Bring all the ingredients to the boil and pass through a sieve.
Mustard Seed
- Cook the mustard seeds for 45 minutes in chicken stock.
- Let it cool down and marinate in mirin and sushi vinegar.
To Finish
- Put the cold squid strips on the plate and cover it with the following ingredients:
- Delicately chopped piccalilly (from Tierenteyn)
- Cream of piccalilly
- Black tapioca
- Cream of avocado
- Citrus condiment
- Strips of red bell pepper
- Violets
- Atsinacress (liquorice)
- Mustard seeds
- Delicately grated mojama (dried and salted tuna fish)
- Salmon eggs
- Red bell pepper sorbet
- A piece of ink tuile and the marinated shii-meji.
- Serve the dressing separately.