Squid, red bell pepper, piccalilly, avocado

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Credit: Jean-Pierre Gabriel
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Ingredients (4 people)

For the piccalilly

For the black tapioca pearls

For the avocado cream

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

For the ink tuile

For the pickled shallots

  • 1 recipe sweet and sour mixture (see below)
  • 1 shallot

For the sweet and sour mixture

For the mustard seed

For the decoration

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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