Cuttlefish and cardoncelli tartare with friselline and cuttlefish ink sauce

Ingredients

Fish & Shellfish

  • 4 cuttlefish, cleaned, tentacles reserved for the friselline cream
  • 160g of cuttlefish ink

Fruit & Vegetables

  • 1 white onion, finely chopped
  • 1 garlic clove, chopped
  • 100g of celery, cut into small dices
  • 300g of king oyster mushroom
  • 1 red pepper
  • 20 drops of lemon juice
  • 1 lemon
  • 30g of leek, finely diced
  • 30g of white onion, finely diced
  • 1 garlic clove, finely chopped
  • 4 tomatoes, finely chopped
  • 10g of fennel fronds

Beverages

  • 500ml of white wine
  • 50ml of brandy
  • 5l water

Dairy

  • 50g of butter

Store Cupboard

  • salt
  • pepper
  • salt to season
  • pepper to season
  • salt
  • pepper

Oils & Vinegars

  • oil
  • 4 tbsp of extra virgin olive oil
  • 180g of extra virgin olive oil
  • 50g of oil

Bakery

  • 20g of friselle

Spices & Dried Herbs

  • 30g of fennel, finely diced
  • 1 tbsp of paprika