- 4 1/2 pounds supions (small Mediterranean calamari) (1.2 kg)
- 2 fresh tomatoes
- 2 3/4 ounces small Niçois olives (80 g)
- 3 1/2 ounces white onions (100 g)
- 2 tablespoons cooking olive oil (3 cl)
- 1/2 cup dry white wine (10 cl)
- 1/2 cup light chicken stock (10 cl)
- 1/2 lemon
- 1/2 confit garlic clove, sliced
- 1 basil leaf
- 28 small green basil leaf tips
- 12 opal basil leaf tips
- seasoning olive oil
- fleur de sel
Step 1: Supions
Separate the supion bodies from the tentacles, and remove the cartilage as well as the outer and inner skins. Rinse under running water, separate the heads from the bodies, and drain. Dry thoroughly with a towel.
Peel the tomatoes by blanching them. Then cool and dice them.
Chop the onions very finely.
Crush the olives and pit.
Quickly roast the supions in little olive oil in a copper saucepan. Season with fleur de sel, then drain. Add a dash of light chicken stock to the cooking juices, and bind with seasoning olive oil.
Coat the supions with this juice. Crush the garlic and add it.
Season with fresh pepper, lemon juice, and seasoning olive oil.
Gently fry the supion heads in a saucepan in a little olive oil, add the chopped onion and the diced tomatoes then deglaze with white wine. Cook for about 3 minutes, then bind with a drizzle of olive oil.
Step 2: Plating
Season as needed with salt or lemon juice. Spoon the supions into 4 warmed soup plates. Drizzle with a dash of seasoning olive oil, add the green and opal basil leaf tips and the olives, and serve immediately.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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