Squid, red bell pepper, piccalilly, avocado
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Ingredients
(4 people)
For the piccalilly
- 80 g of mayonnaise
- 100 g of cream 40%
- 50 g of piccalilly
For the black tapioca pearls
- 50 g of tapioca
- Small bag of squid ink
- 1 tablespoon of soy sauce
- 1 tablespoon of mirin (rice wine)
- 1 tablespoon of olive oil
- A small amount of lime zest
For the avocado cream
- 2 creamy Hass avocados
- 1 tablespoon of coriander
- 1 teaspoon of lime juice
- 1 teaspoon of lime zest
For the citrus condiment
For the candied red bell peppers
For the marinated shii-meji
- 2 tablespoons of sushi vinegar
- 120 g of shii-meji (white beech mushroom)
For the red bell pepper sorbet
- 450 g of red bell pepper coulis
- 92 g of sun dried tomatoes
- 38 g of lime juice
- 2 tarragon leaves
- 13 g of tarragon vinegar
- 4 basil leaves
- 37 g of arbequina olive oil
- 75 g of water
- 150 g of white wine
- 20 g of soy sauce
- 230 g of peeled tomatoes
- 8 g of red bell pepper
- 20 strokes of black pepper
- 11 g of Xérès Capirete
- 107 g of Palatinose
- 5 g of stabilizer
- 8 drops of Tabasco
For the squid dressing
For the ink tuile
- 26 g of pine nuts
- 12 g of lemon zest
- 300 g of panko
- 70 g of miso
- 9 g of bonito flakes
- 30 g of black olives
- 35 g of sushi vinegar
- 4 small bags of squid ink
- 50 g of soy sauce
- 16 g of trisol
- 60 g of malto
- 550 ml of water
For the pickled shallots
- 1 recipe sweet and sour mixture (see below)
- 1 shallot
For the sweet and sour mixture
- 25 g of sugar
- 35 g of tarragon vinegar
- 250 ml of water
- 1 g of coriander seeds
- 1 g of white pepper
- 0.5 g of thyme
- 1.5 g of tarragon
For the mustard seed
- 55 g of mustard seed
- 15 g of sushi vinegar
- 15 g of mirin (rice wine)
For the decoration
- Piccalilly of Tierenteyn
- Violets
- Atsinacress (liquorice)
- Delicately grated mojama (dried and salted tuna fish)
- Salmon eggs
Instructions
Step 1: For the piccalilly
Use a cleaned squid for the strips. Cook the squid and olive oil sous-vide for half an hour at 50 °C. Let it cool down. Slice the squid in long, thin strips and sprinkle with olive oil, season with pepper and salt. Fry the strips very shortly in a dry, non-stick pan and cool down in the refrigerator.
For the piccalilly mayonnaise, mix both ingredients and add the whipped cream. Season with pepper and salt.
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