- 4
Ingredients
- For the cuttlefish:
- 1 cuttlefish (3 lb)
- For the stuffed cuttlefish:
- 4 cuttlefish cubes (1 x 1 x 1/2") (see previous step)
- cuttlefish essence
- salt
- 0.4 º olive oil
- For the baby cuttlefish tentacles:
- 8 3/4 oz baby cuttlefish
- For the ink stock:
- 0.4 º olive oil
- cuttlefish fins and tentacles
- ink of the cuttlefish
- 1 1/4 cup water
- the heads of the baby cuttlefish (see previous step)
- For the ink vinaigrette:
- 4 tbsp ink stock (see previous step)
- 1 1/2 tbsp 0.4º olive oil
- cornflour
- salt
- For the hot ink gelatin:
- 4 oz ink gelatin (see previous step)
- 2 tsp powdered agar-agar
- salt
- For the cuttlefish slices:
- 1 chunk frozen cuttlefish (2 x 2") (see previous step)
- For the hot cuttlefish and ink ravioli:
- 4 ink gelatin triangles (see previous step)
- 4 cuttlefish slices (see previous step)
- 0.40 ºF olive oil
- For the fried garlic infusion:
- 2/3 oz garlic, peeled and sliced
- 1 tbsp 0.4º olive oil
- 1/2 cup water
- For the hot fried garlic gelatin:
- 1/2 cup fried garlic infusion (see previous step)
- 2 tsp powdered agar-agar
- salt
- For the artichoke purée:
- 2 lb artichokes
- 4 tbsp 0.4º olive oil
- 1 tsp diced garlic
- 4 oz onion
- 3/4 oz ripe tomato
- 0.4 º olive oil
- salt
- water
- For the cuttlefish tagliatelli:
- 1 4 x 11/2" chunk cuttlefish (see previous step)
- For the saffron oil:
- 1 tsp saffron strands
- 1/4 cup sunflower oil
- For the fried almonds:
- 1 1/4 cup almonds
- 1/2 cup 0.4º olive oil
- salt
- For the almond praline:
- 1 1/4 cup fried almonds (see previous step)
- 1/8 cup oil from frying the almonds (see previous step)
- To finish:
- Maldon salt
- 1 lemon
- 0.4 º olive oil
Preparation
Step 1
For the cuttlefish:
1. Clean the cuttlefish and keep the ink bag, spleen (brown), the fins and tentacles.
2. Divide the body of the cuttlefish into 3 for different steps.
3. Cut 4 1 x 1" cubes from the thickest part of the body.
4. Cut a 2 x 2" cube for the ravioli from the other part of the body. Wrap in clingfilm and freeze.
5. Cut a 4" x 1½" piece for the noodles from the last piece. Wrap in clingfilm and freeze.
6. Keep all the trimmings for a cuttlefish stock.
For the stuffed cuttlefish:
1. Use the tip of a knife to scrape out the centers of the 4 cuttlefish cubes. They should be like a hollow square.
2. Emulsify the essence in the blender and strain. Season and split with 0.4º olive oil.
For the baby cuttlefish tentacles:
1. Clean the baby cuttlefish and remove the tentacles from the body.
2. Use the bodies to make the baby cuttlefish stock.
For the ink stock:
1. Cut the cuttlefish fins and tentacles into small and uneven pieces.
2. Brown the fins, tentacles and the heads of the baby cuttlefish in hot oil. Drain off as much oil as possible.
3. Add the water and the ink bag and leave to boil for 20 minutes. Strain.
4. Remove as much fat as possible from the cuttlefish stock and keep for the ink vinaigrette and the hot ink gelatin.
For the ink vinaigrette:
1. Thicken the ink stock with a little cornflour and reduce. Season with salt.
2. Split the ink with 0.4º olive oil.
For the hot ink gelatin:
1. Mix the seasoned ink stock and the powdered agar-agar together.
2. Stirring continuously, bring to the boil over a medium heat. Remove from the heat and whisk.
3. Pour a ¼" layer into a container.
4. Cool in the fridge and cut into ¾" equilateral triangles.
For the cuttlefish slices:
1. Use a meat slicer to cut the cuttlefish into 1/20" slices and spread the slices over a piece of greaseproof paper.
For the hot cuttlefish and ink ravioli:
1. Place the gelatin triangles on the cuttlefish slices and wrap them up using as little cuttlefish as possible.
2. Cover the ravioli with oil so they do not dry out.
For the fried garlic infusion:
1. Fry the garlic over a medium heat until it is golden brown. Drain off the oil and dampen the garlic with water. Bring to the boil, infuse for 2 minutes and drain.
For the hot fried garlic gelatin:
1. Mix the seasoned fried garlic infusion and powdered agar-agar.
2. Stirring continuously, bring to the boil over a medium heat. Remove from the heat and whisk.
3. Leave to set in the fridge for at least 3 hours.
For the artichoke purée:
1. Remove the leaves from the artichokes around the stem until you reach the heart. Put the artichokes in water and stop them from turning brown by covering them with enough sunflower oil to form a layer over the surface and stop the air from entering.
2. Gently fry the diced garlic in 1¾ oz of oil, add the garlic and brown. Add the grated tomato and continue frying until the mixture no longer is reddish in color.
3. Once the base is ready, add the artichoke hearts and fry gently for 3 minutes.
4. Cover with water and bring to the boil until the artichoke is cooked.
5. Drain and blend the artichoke in a food processor. Season with salt and adjust the texture with the cooking stock and ¼ cup of 0.4º olive oil.
For the cuttlefish tagliatelli:
1. Set the meat slicer to 1/20" and cut the narrowest and longest side so that you get tagliatelli that are 1/10" thick x ½" wide and 4" long.
2. Put the tagliatelli in 0.4º oil so they do not dry out.
For the saffron oil:
1. Roast the saffron in foil at 345ºF for 1 minute.
2. Crumble the saffron with your fingers into a fine powder and mix with oil.
3. Use the back of a spoon to press it through a sieve.
For the fried almonds:
1. Put the almonds in the cold oil and fry them over a low heat.
2. Stir and remove from the heat when they are golden brown.
3. Use a slotted spoon to remove them from the oil. Season with salt while they are still hot.
For the almond praline:
1. Put the almonds that you have just fried and while they are still hot in the Thermomix at 140ºF.
2. Blend and gradually add the oil until the mixture has a creamy consistency.
3. Season with salt, strain and put in a baster.
Final Steps & Preparation:
1. Cook the tagliatelli and raviolis in the 0.4º olive oil for 5 minutes and cool to 95ºF.
2. Place the following ingredients vertically and on one side on a long plate:
- The cuttlefish cube sealed on the grill and filled with the essence.
- A small pile of cuttlefish tentacles, sealed on the grill and crunchy.
- After the tentacles, a warm ink ravioli.
- Followed by a quenelle of hot artichoke purée.
- Finish with a pile of cuttlefish tagliatelli, making sure that it is well drained.
3. Put 5 pieces of garlic gelatin on the other side.
4. Heat the plate in the salamandra.
5. Drizzle with the praline, ink vinaigrette and saffron oil and 3 drops of lemon juice around the garlic gelatin.
6. Sprinkle Maldon salt on the ravioli and the tagliatelli.