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

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

PT45M

PT6H

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Ingredients

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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

1
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
2
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
3
Blend the burrata in a food processor and pass through a sieve. Add the fresh cream and the semi-whipped egg whites
4
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
5
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
6
Once cold squeeze out any excess moisture and blitz in a blender with the oil. Reserve
  • 90g of extra virgin olive oil
7
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
8
Once the puffs have cooled slightly, fill with the burrata mixture then season with salt and pepper
9
Season the prawns with olive oil and flaky sea salt
10
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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