Serves 4
Ingredients
Cuttlefish
300g cleaned cuttlefish, cut into small cubes
150g vegetable gelatin broth
30g white wine
20g white onion, minced
20g extra virgin olive oil
1⁄4 garlic clove
1⁄2 bay leaf
Pinch of salt
Cuttlefish ink (removed from sack while cleaning cuttlefish)
Potato Cream
450g white potato, peeled and cut into 2 cm cubes
100g fresh heavy cream
95g whole milk
60g boiling vegetable gelatin broth
20g extra virgin olive oil
6g salt
3g caster sugar
3g chives, minced
1.5g soy sauce
Garnish
1 tsp. chives, minced
A few drops of extra virgin olive oil
Method
Cuttlefish
Sweat onion and garlic in extra virgin oil, add cuttlefish, brown slightly and add white wine a little at a time. Evaporate liquid, then add cuttle sh ink and the vegetable gelatin broth gradually. Cover and cook slowly until cuttlefish is tender.
Potato Cream
Boil potatoes in a large pot of unsalted water. Blend in Thermomix at 60°C adding milk, heavy cream, soy sauce, sugar and salt. Drizzle in extra virgin and emulsify with boiling broth. Pour cream in a hot terrine, add chives and mix delicately.
To serve
Place a tablespoon of cuttlefish in a transparent glass and cover with potato cream. Garnish with a few drops of cooking juice and extra virgin; sprinkle with a pinch of chives.