SQUID, RED BELL PEPPER, PICCALILLY, AVOCADO

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 Squid

1. Use a cleaned squid for the strips.
2. Cook the squid and olive oil sous-vide for half an hour at 50 °C. Let it cool down.
3. Slice the squid in long, thin strips and sprinkle with olive oil, season with pepper and salt.
4. Fry the strips very shortly in a dry, non-stick pan and cool down in the refrigerator.

Piccalilly Mayonnaise

1. Mix both ingredients and add the whipped cream.
2. Season with pepper and salt.

Black Tapioca Pearls

1. Cook the tapioca three times and use fresh water each time. Rinse thoroughly.
2. Marinate with a bag of squid ink, soy sauce, mirin, olive oil and a small amount of lime zest.

Avocado Cream

1. Blend all the ingredients and pass through a sieve.

Citrus Condiment

1. Cook the lemon juice with the cane sugar until you get a syrupy mass.
2. Add the white soy sauce and the olive oil.
3. Season with fleur de sel.

Candied Red Bell Pepper

1. Preheat the oven to 190 °C.
2. Put the red bell pepper together with some olive oil in a baking dish.
3. Roast the red bell pepper for 20 minutes in the oven until it’s almost black.
4. Let it cool down for a while, peel the red bell pepper and pour the juice from the baking dish through a sieve.
5. Mix the juice with some teaspoons of good quality olive oil and put the red bell pepper, sliced in strips, back in it.
6. Season with pepper and salt and heat it until it reaches its boiling point.
7. Let it cool down immediately.

Marinated Shii-Meji

1. Cut off the caps of the white beech mushrooms.
2. Bring the vinegar to the boil and pour it over the mushrooms.
3. Let it marinate for a minimum of 10 minutes.

Red Bell Pepper Sorbet

1. Blend all the ingredients in the thermomix.
2. Let it rest for a while.
3. Sieve and churn until you have sorbet.

Squid Dressing

1. Mix the olive oil, ponzu, basil oil, roasted & chopped pine nuts, candied red bell pepper and the delicately sliced basil.

Ink Tuile

1. Mix the panko with all the liquids and soak for just under an hour until everything is black.
2. Put the mass in the thermomix with all the other ingredients except for the malto.
3. Blend very well and pass through a sieve.
4. Add the malto to the mixture.
5. Spread it out on a silpat and dry in a food dryer on 60 °C until it’s crispy.

Pickled Shallots

1. Slice the shallots into a desired shape.
2. 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

1. Bring all the ingredients to the boil and pass through a sieve.

Mustard Seed

1. Cook the mustard seeds for 45 minutes in chicken stock.
2. Let it cool down and marinate in mirin and sushi vinegar.

To Finish

1. Put the cold squid strips on the plate and cover it with the following ingredients:
2. Delicately chopped piccalilly (from Tierenteyn)
3. Cream of piccalilly
4. Black tapioca
5. Cream of avocado
6. Citrus condiment
7. Strips of red bell pepper
8. Violets
9. Atsinacress (liquorice)
10. Mustard seeds
11. Delicately grated mojama (dried and salted tuna fish)
12. Salmon eggs
13. Red bell pepper sorbet
14. A piece of ink tuile and the marinated shii-meji.
15. Serve the dressing separately.