- 4
Ingredients
- For the cuttlefish slices:
- 1 cuttlefish (2.2 lb)
- For the black olive caramel:
- 1/8 cup sugar
- 1/2 tbsp water
- 1/4 tbsp glucose
- 2 oz Aragon black olive purée
- 1 tbsp water
- For the sea cucumber filaments:
- 10 1/2 oz sea cucumbers
- For the ceps oil:
- 2 oz ceps, cut up
- 1/2 cup sunflower oil
- For the ceps vinaigrette:
- 3/4 tbsp Modena balsamic vinegar
- 1 1/2 tbsp ceps oil (see previous step)
- For the mango triangles:
- 1 mango
- To finish:
- salt
- 0.4 º olive oil
- Maldon salt
Preparation
Step 1
For the cuttlefish slices:
1. Clean the cuttlefish and keep the tentacles and wings for other dishes.
2. Cut a 3” x 3" square out of the central (fattest) part of the cuttlefish.
3. Wrap in clingfilm and freeze making sure that it is flat.
4. Use a meat slicer to cut 8 cuttlefish slices, as thin as possible (max. 1/10" thick) and spread over greaseproof paper.
For the black olive caramel:
1. Make a dark caramel with the sugar, glucose and ½ tbsp water.
2. Add the olive purée. Stir and add 1 tbsp water. Cook for 2 minutes over a medium
heat and press through a sieve.
3. Cool and put in a baster
For the sea cucumber filaments:
1. Clean the sea cucumbers, cut them open with a pair of scissors and use a round knife to separate the filaments from the skin.
2. Weigh and divide into 4 portions. There will be approx. 1 oz per portion.
For the ceps oil:
1. Placed the pieces of ceps in a pan and cover them with sunflower oil.
2. Panfry at 160ºF for 20 minutes.
3. Leave to marinate in the oil for 24 hours.
4. Drain.
For the ceps vinaigrette:
1. Mix the ingredients together.
For the mango triangles:
1. Peel the mango and cut it into equilateral triangles, which should measure 1" along the sides and ½" high. Allow 3 triangles per person.
Final Steps & Preparation:
1. Seal the mango triangles until they are brown on each side.
2. Lightly seal the sea cucumber in 0.4º olive oil and remove from the heat. Wrap ½ oz of sea cucumbers lengthwise in the cuttlefish slices, so that they look like cannelloni. Brush the parcels with 0.4º oil and heat in the salamandra for 5 seconds.
3. Drizzle a zigzag of caramel over the mango and heat for between 5 and 10 sec in the salamandra.
4. Place the sea cucumbers parallel on the dish and leave a space between them. Place the mango triangles in this space.
5. Drizzle lines of the hot ceps vinaigrette between the products, making sure that the sauce does not touch them, finish by sprinkling the Maldon salt on the mango.