Serves 4
Ingredients
1 sepia (normal size) for approximately 4 people, starter portion
Piccalilli
80g mayonnaise
100g cream
50g piccalilli
Black tapioca pearls
50g tapioca
Small bag of squid ink
1tbsp soy sauce
1tbsp rice wine
1tbsp olive oil
A small amount of lime zest
Guacamole
2 creamy hass avocados
1tbsp coriander
1tsp lime juice
1tsp lime zest
Citrus condiment
145g lemon juice
60g cane sugar
36g olive oil
10g white soy sauce
Fleur de sel
Candied red bell peppers
1 red bell pepper
Olive oil, to taste
Marinated shii-meji
2tbsp sushi vinegar
120g shii-meji (white beech mushroom)
Red bell pepper sorbet
450g red bell pepper coulis
92g sun dried tomatoes
38ml lime juice
2 tarragon leaves
13g tarragon vinegar
4 basil leaves
37ml arbequina olive oil
75ml water
150ml white wine
20ml soy sauce
230g peeled tomatoes
8g red bell pepper
20 strokes of black pepper
11ml xérès capirete
107g palatinose
5g stabilizer
8 drops of tabasco
Squid dressing
2 tbsp olive oil
1 tbsp ponzu
2 tbsp basil oil
2 tbsp delicately chopped, roasted pine nuts
Small amount of delicately chopped, candied bell pepper
Small amount of delicately chopped basil
Ink tuile
26g pine nuts
12g lemon zest
300g panko
70g miso
9g bonito flakes
30g black olives
35g sushi vinegar
4 small bags of squid ink
50g soy sauce
16g trisol
60 g malto
550ml water
Sweet and sour shallots
1 recipe sweet and sour mixture
1 shallot
55g mustard seed
15g sushi vinegar
15g rice wine
(sweet and sour mixture)
30g tarragon vinegar
250ml water
2g coriander seeds
1.5g white peppercorns
1 sprig thyme
3 sprigs tarragon
25g granulated sugar
To finish
Piccalilli of tierenteyn
Violets
Liquorice
Delicately grated mojama (dried and salted tuna fish)
Salmon eggs
Method
Squid
Using a cleaned squid, cook the squid and olive oil sous vide for 30 minutes at 50c. Let it cool. Slice the squid in long, thin strips and sprinkle with olive oil, season with pepper and salt. Briefly fry the strips in a dry, non-stick pan and cool down in the refrigerator.
For the piccalilli mayonnaise
Mix both ingredients and add the whipped cream. Season with salt and pepper.
Tapioca pearls
Cook the tapioca three times and use fresh water each time. Rinse thoroughly. Marinate with the squid ink, soy sauce, rice wine, olive oil and a small amount of lime zest.
Guacamole
Blend all 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 peppers
Preheat the oven to 190c. 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 a few tsps of good quality olive oil and put the red bell pepper, sliced in strips, back in the dish. Season with salt and pepper and heat until it reaches its boiling point. Let it cool down immediately.
Marinated shii-meji
Cut the caps off the white beech mushrooms. Bring the vinegar to the boil and pour over the mushrooms. Let it marinate for a minimum of 10 minutes.
Red bell pepper sorbet
Blend the ingredients in a 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 liquid ingredients and soak for just under an hour until everything is black. Put the mixtures 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/ dehumidifier at 60c until it’s crispy.
Sweet and sour shallots
For the sweet and sour mixture, bring all the ingredients to the boil and pass through a sieve. Cook the mustard seeds for 45 minutes in chicken stock. Let it cool down and marinate in rice wine and sushi vinegar.
Slice the shallots into a desired shape. Add the cold sweet and sour mixture and sous vide to cook the shallots.
To finish
Put the cold squid strips on the plate and cover with the following: delicately chopped piccalilli, cream of piccalilli, black tapioca, cream of avocado, citrus condiment, strips of red bell pepper, violets, 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.