Serves 4




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



1 tsp. chives, minced

A few drops of extra virgin olive oil




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.