Black Soya Rice with Baby Cuttlefish

By corlear

Ingredients

• For the soya rice:
• 83/4 oz fresh bean sprouts
• For the baby cuttlefish tentacles:
• 51/4 oz baby cuttlefish
• For the baby cuttlefish stock:
• 4 oz cuttlefish bodies
• 3/4 tbsp 0.4º olive oil
• 1 cup water
• 1 small ink bag
• For the baby cuttlefish gelatin:
• 1/4 cup cuttlefish stock (see previous step)
• pinch powdered agar-agar
• For the cuttlefish ink:
• 1 small ink bag
• 1/2 cup baby cuttlefish stock
• For the garlic mayonnaise:
• 11/2 cup 0.4º olive oil
• 1/8 cup egg yolk
• 1 garlic clove
• salt
• For the parsley oil:
• 1 cup sunflower oil
• 4 oz parsley
• salt
• To finish:
• 0.4 º olive oil

Details

Servings 4

Preparation

Step 1

For the soya rice:
1. Break off the ends of each bean spout. Then cut the center part of the stem into ½" pieces, so that they look like a grain of rice. Allow 1 oz per person.

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 baby cuttlefish stock:
1. Heat the oil in a frying pan over a high heat. When it is hot, add the baby cuttlefish and brown.
2. Drain off any excess oil, cover with water and add the ink. Leave to simmer for 10 minutes.
3. Strain and keep the stock on one side. You will get approximately 1½ cup of stock.

For the baby cuttlefish gelatin:
1. Put ¼ cup of seasoned baby cuttlefish stock and 0.1 tsp of agar-agar in a pan. de agar-agar.
2. Stirring continuously, bring to the boil over a medium heat.
3. Remove from the heat and whisk.
4. Pour a ¼" thick layer in a dish and leave to set in the fridge.
5. When it is set, cut into ¼". Cubes

For the cuttlefish ink:
1. Dilute the ink in ½ cup of baby cuttlefish stock.
2. Strain and keep on one side.

For the garlic mayonnaise:
1. Blanche the garlic without peeling three times.
2. Peel and blend the garlic and oil together in the food processor. Pour the oil into another dish.
3. Put the egg yolks in the blender and thicken with the oil.
4. Season with salt.

For the parsley oil:
1. Remove the leaves from the parsley.
2. Blend with the sunflower oil in the food processor.
3. Use the back of a spoon to press it through a sieve. Season with salt.

Final Steps & Preparation:
1. Place 5 cubes of baby cuttlefish gelatin around a soup plate.
2. Add a little oil to a hot frying pan and sauté the cuttlefish tentacles until they are very crunchy.
3. Sauté the bean sprouts in another pan and add the baby cuttlefish stock. Cook for 30 seconds and season with salt. The bean sprouts have to be al dente and the sauce has to stick to the black rice.
4. Put a spoonful of rice in the middle of the plate.
5. Finish by drizzling the garlic mayonnaise and parsley oil around the rice and the placing the baby cuttlefish tentacles between the gelatin cubes.