Cuttlefish and peas

PT45M

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Ingredients

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Cuttlefish

  • 500g of cuttlefish, fresh
  • extra virgin olive oil
  • black salt, from Hawaii
  • Sarawak black pepper
  • 10ml of muscat wine vinegar

Pea water

  • 300g of peas, fresh
  • salt
  • Sarawak black pepper

To plate

1
To clean the cuttlefish, remove the entrails and head and wash thoroughly under cold running water until clean and white
2
Cut the cuttlefish into thin strips and dress with extra virgin olive oil, salt, pepper and vinegar. Warm in a bowl over a bain-marie until you reach a temperature of 45°C, stirring gently until the cuttlefish starts to turn opaque – this will prevent sliminess in the cuttlefish
  • extra virgin olive oil
  • black salt, from Hawaii
  • Sarawak black pepper
  • 10ml of muscat wine vinegar
3
Soak ¼ of the peas in iced water, then cook in salted water for 20 seconds. Refresh in iced water and set aside – these will be used for garnish
  • 75g of peas, fresh
4
Pass the rest of the raw peas through a juicer and season the resulting pea water with salt and pepper
  • 225g of peas, fresh
  • salt
  • Sarawak black pepper
5
Pour the pea water onto the plates and create some splashes by patting the water with the back of a spoon
6
Add a mound of cuttlefish to each plate, scatter over the blanched peas and dress with pea shoots. Season with black salt and serve
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