- 1 large cuttlefish, 3.3 lbs
- 3 tablespoons sesame seeds (5 cl)
- fleur de sel
- 1/2 lemon
- 1 1/2 ounces sesame oil (40 g)
- 7 tablespoons olive oil (10 cl)
- 2 tablespoons coconut milk
- parsley trimmings
- coarsely ground pepper
Sauce
- 1 coconut
- 1 quart concentrated coconut milk
- 1 clove garlic, crushed
- 2 scallions
- 1 spring onion
- 1/4 ounce Espelette powder (5 g)
- 1 cup milk (25 cl)
- 2 oranges
- 1 Victoria pineapple
- 1/3 ounce sugar (10 g)
- 1/4 ounce Madras curry powder (5 g)
Instructions
Step 1: Cuttlefish
Wash and rinse the cuttlefish. Cut in half and pat dry.
Score each side, and marinate it in a mixture of lemon juice, sesame oil, olive oil and coconut milk.
Roast the sesame seeds on a tray in the oven, turning often to brown them evenly.
Step 2: Sauce
Split open the coconut to remove the milk. Julienne a quarter of the pulp finely and chop another quarter very finely.
Roughly chop the other half of the coconut and infuse it in its own milk along with the concentrated coconut milk. Let sit for 20 minutes.
Peel the onion and mince it finely.
Cut the scallions thinly on the bias.
Peel the pineapple and remove the fibrous core. Cut it into even slices, 1/5 inch thick, and then into even cubes, 1/5 inch on each side. Squeeze the trimmings and place the juice obtained in a stainless steel bowl. Add the pineapple cubes, the sugar and a dash of salt. Coat the cubes with the juice, spread out on a stainless steel sheet pan and bake at 175°F (80°C) for 1 1/2 hours.
Blanch the cuttlefish tentacles, peel and cut into even cubes. Sauté over a high heat with the onion and curry. Remove from the pan, deglaze with the juice from the oranges and reduce by half. Strain the coconut milk and add it, putting the tentacles back in this sauce. Cover and bake at 390°F (200°C) for 20 minutes. Once cooked, add the crushed garlic, the chopped coconut quarter and the Espelette pepper.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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