Raw baby cuttlefish, almond and lemon

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Baby cuttlefish

'Sea liquorice'

Almond cream

Candied lemon

Cuttlefish 'paper'

To begin, make the 'sea liquorice'. Sweat the shallots in a pan until soft in a dash of oil, then add the cuttlefish ink and seaweed and continue to fry. Once cooked and thickened, remove from the heat and stir in the sea urchin. Transfer to a blender and blitz until smooth and combined
Spread the paste onto a silicone baking mat and place in a dehydrator at 60°C for 6 hours
To make the white almond cream, freeze the nuts and water in a Pacojet container then process. Repeat this 3 times
To make the candied lemon, boil the peel 3 times in water, replacing the water each time
Add 100g of water to a pan with the lemon juice and sugar, bring to the boil and add the lemon peel. Cook until the liquid is syrupy, then remove the peel and cut into a julienne
Preheat a waterbath to 65°C
To make the cuttlefish 'paper', add the egg whites and cuttlefish to a food processor and blitz until very smooth. Pass through a fine sieve to remove any lumps
Divide between 2 vacuum bags and seal in a chamber sealer. Flatten out the mixture so you are left with 2 rectangles within the bags
Cook in the waterbath for 6 minutes, then cool in a bowl of iced water. Carefully remove from the bags and cut into 4 uniform rectangles
To prepare the cuttlefish, pull the heads from the bodies and wash well, pulling out the hard cartilage from the bodies. Remove the beaks from the heads cut the heads and bodies in half
To serve, place a spoonful of the almond cream on each plate and place half a cuttlefish body and half a cuttlefish head on top
Season with candied lemon, top with a layer of the cuttlefish paper and sprinkle over the sea liquorice. Serve with a little more candied lemon on the side
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