Cuttlefish and cardoncelli tartare with friselline and cuttlefish ink sauce

4
1 hour 30 minutes

Ingredients

Cuttlefish tartare

  • 4 cuttlefish, cleaned, tentacles reserved for the friselline cream
  • 1 white onion, finely chopped
  • 1 garlic clove, chopped
  • 500ml of white wine
  • 100g of celery, cut into small dices
  • 300g of king oyster mushroom
  • 50g of butter
  • salt
  • pepper
  • oil

Red pepper sauce

  • 1 red pepper
  • 4 tbsp of extra virgin olive oil
  • salt to season
  • pepper to season

Cuttlefish ink mayonnaise

  • 180g of extra virgin olive oil
  • 160g of cuttlefish ink
  • 20 drops of lemon juice

Friselline cream

  • 1 lemon
  • 20g of friselle
  • 50ml of brandy
  • 30g of leek, finely diced
  • 30g of white onion, finely diced
  • 30g of fennel, finely diced
  • 1 garlic clove, finely chopped
  • 4 tomatoes, finely chopped
  • 1 tbsp of paprika
  • 5l water
  • 10g of fennel fronds
  • 50g of oil
  • salt
  • pepper

Method

1
Preheat the oven to 185°C/gas mark 4
2
For red pepper sauce, roast the red pepper in the oven for 1 hour. When ready, remove from the oven, peel it while still hot and remove all of the seeds
  • 1 red pepper
3
Place in a blender with the extra virgin olive oil and season with salt and pepper. Blitz until smooth, then pass through a sieve and set aside
  • 1 tbsp of extra virgin olive oil
  • salt to season
  • pepper to season
4
To make the cuttlefish tartare, cut the bodies of the cuttlefish into a 0.5cm dice. Cook the with the chopped garlic in a saucepan for 3 minutes over high heat, deglaze with white wine and allow to evaporate quickly
  • 1 garlic clove, chopped
  • 4 cuttlefish, cleaned
5
Cook for another 4 minutes and turn the heat off. Season with salt and pepper and add the wild fennel leaves
  • salt
  • pepper
6
Fry two thirds of the onion in a clean pan with a dash of olive oil and the celery for 3 minutes. Add the celery and onion to the cuttlefish, mix well and set aside
  • 1 white onion, finely chopped
  • 100g of celery, cut into small dices
  • oil
7
For the king oyster mushroom tartare, cut the mushrooms to a 0.5cm dice and cook over a high heat with 1 tbsp of oil, the butter and the remaining onion for 5 minutes. Season with salt and pepper and set aside
  • 300g of king oyster mushroom
  • 50g of butter
  • salt
8
For the cuttlefish ink mayonnaise, mix the cuttlefish ink with the lemon juice and oil using a hand-blender (or a whisk) until smooth and emulsified
  • 180g of extra virgin olive oil
  • 160g of cuttlefish ink
  • 20 drops of lemon juice
9
For the friselline cream, cook the vegetables in a pan with olive oil, then add the cuttlefish tentacles. After 3 minutes, pour in the brandy and allow the liquid to evaporate
  • 30g of leek, finely diced
  • 4 tomatoes, finely chopped
  • 1 garlic clove, finely chopped
  • 30g of fennel, finely diced
  • 30g of white onion, finely diced
  • 50ml of brandy
  • 50g of oil
10
Add the hot paprika and cover with water. Bring to the boil and continue to cook for 10 minutes over a low heat
  • 1 tbsp of paprika
  • 5l water
11
Remove from the heat, add the friselline and set aside for 15 minutes. After this time, blend the mixture with the lemon juice and lemon zest, season with salt and pepper and pass through a sieve
  • 20g of friselle
  • 1 lemon
12
To serve, place a 7–8 cm ring mould in the middle of a plate. Add a layer of the king oyster mushroom tartare and press down firmly. Add a layer of the cuttlefish tartare, press down again and carefully remove the ring mould
13
Garnish with the friselline sauce, the cuttlefish ink mayonnaise and some drops of red pepper sauce. Add fennel fronds and micro cress and serve
  • 10g of fennel fronds