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Pijlinktvis in het zwart met verschillende structuren van erwt en zeekruiden.

Dit is een recept van chef Pasquale Carfora van Restaurant Aroma - Italian Fine Dining, Vaassen.

  • 8 squids
  • olive oil
  • anchovy sauce
  • lemon vinegar
  • 1 pork sausage
  • 200 grams of pea cream
  • 200 grams of fresh peas
  • cuttlefish ink
  • agar agar
  • kappa
  • oyster leaf
  • white wine vinegar
  • lemon leaves
  • chili oil
  • garlic
  1. Clean the squids and keep their heads aside.
  2. Prepare hot coals and throw them on the head of the squids and cover everything with olive oil and cook the squid sous-vide at 65°C for 10 minutes.
  3. Cut half of the squid and make a tartare seasoned with oil, anchovy and lemon vinegar and gelatin sheets. Put the half spheres in a mold and refrigerate.
  4. Clean the tentacles burned by the coals and cut into tartare. Sauté the sausage in the pan and cut into tartare. Add the sausage, the tentacles and the pea cream. Put the mixture in a piping bag and fill the squid.
  5. Clean the peas, blanch them for 30 seconds and then peel them. Season with salt and oil.
  6. Prepare the icing with cuttlefish ink, water, anchovy, kappa and agar sauce. Bring to the boil and then dip the squid in it.