Fried puff of squid ink stuffed with burrata, raw prawn, mandarin and tarragon oil

  • Starter
  • medium
  • 4
  • 45 minutes, plus 6 hours resting



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Squid ink puff

  • squid ink, from 1 squid
  • 125ml of water, cold
  • 50g of butter
  • 1 pinch of salt
  • 65g of flour
  • 2 eggs

Burrata mousse

  • 230g of burrata
  • 20g of double cream
  • 65g of egg white, semi-whipped
  • 2g of gelatine, softened in cold water

Tarragon oil

To serve

To make the squid ink puff, boil the cold water, butter and salt in a small saucepan. When boiling, add the flour and whisk until the mixture thickens
  • 125ml of water, cold
  • 50g of butter
  • 1 pinch of salt
  • 65g of flour
Remove from the heat and add the eggs one at a time, mixing well until fully incorporated. Add the squid ink and leave the mixture to rest in the fridge for 6 hours. Transfer to a piping bag
Blend the burrata in a food processor and pass through a sieve. Add the fresh cream and the semi-whipped egg whites
Warm the mixture very gently over low heat to dissolve the gelatine. Transfer to a syphon and charge with two charges
  • 2g of gelatine, softened in cold water
For the tarragon oil, bring 1 litre of water to the boil with the salt and citric acid. Blanch the herbs in the water for 20 seconds and refresh in iced water
Once cold squeeze out any excess moisture and blitz in a blender with the oil. Reserve
  • 90g of extra virgin olive oil
Heat a pan of oil to 170°C and pipe 2cm dots of the squid mixture into the fryer. Cook for approximately 5 minutes until crispy, then remove from the oil and drain on kitchen paper
Once the puffs have cooled slightly, fill with the burrata mixture then season with salt and pepper
Season the prawns with olive oil and flaky sea salt
Place a squid ink puff on each plate with a slice of lardo on top and a raw red prawn to one side. Place two small slices of mandarin at either end of the prawn, drizzle with the tarragon oil and garnish with salad leaves
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