Photography recipe
Fotografía Chef Signature Chef

Method. 

Clean the baby cuttlefish from bone and beak, do not wash them and leave intact the bag of black and liver. In a tall glass put watercress peeled and washed but not dried, grape seed oil, mustard and a pinch of salt. Emulsified with an immersion blender until you get a creamy and even emulsion. Refrigerate. In a container pour the seeds, malt, sepia...

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Method. 

Clean the baby cuttlefish from bone and beak, do not wash them and leave intact the bag of black and liver. In a tall glass put watercress peeled and washed but not dried, grape seed oil, mustard and a pinch of salt. Emulsified with an immersion blender until you get a creamy and even emulsion. Refrigerate. In a container pour the seeds, malt, sepia and bottarga. Work the mixture with your hands until the malt and black are evenly distributed between the seeds and then pour it into a mold of silicone and press it down with a spatula. Bake at 120 ° for 20 minutes and then let cool to room temperature. Prepare a hot plancha (you can also use a large skillet or a griddle), pour a little oil and then put the cuttlefish to roast. Let cook 1 minute per side crushing heads with the help of a spatula, in this way the bag of black and the membrane that contains the liver will break, making them squeezing out to cover the cuttlefish as they reach the cooking. With a pastry brush, roll out the emulsion of watercress and recline the shoes, break with hands some bits of crunchy seeds and place on the emulsion between the cuttlefish, garnish with salmon eggs.

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Ingredients 4 persons
  • 16 Baby cuttlefish (3/4 cm in length)
  • 100 gr. watercress
  • 15 gr. mustard
  • 80 ml grapeseed oil
  • 150 gr. mix of seeds (pumpkin
  • flax
  • sunflower
  • sesame)
  • 50 ml barley malt
  • 5 ml sepia
  • 10 gr. tuna roe
  • 20 gr. salmon eggs
  • salt
  • extra virgin olive oil
Recipes. The Cook & Chef Institute