4 tbsp japanese ika squid body (diced)
6 tbsp cauliflower purée
Parmesan cheese shavings
40 sugar pea (10 per serving)
Charcoal rice chips
½ tbsp fromage blanc
Clean and cook the white cauliflower in boiling water until it’s very soft. Mix it together with cream reduction and olive oil. Salt and pepper to taste. Take 4 tbsp of cauliflower purée and mix with the fromage blanc. Heat up. Put the diced squid into the purée mixture and mix well, season to taste.
Take another pot, reheat the rest of the cauliflower purée. Blanch the sugar pea. Draw the purée on the plate, arrange a spoon of squid on the end and hide it underneath the charcoal chips.